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Pea and Courgette Soup with Harissa

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James Ramsden, Level 1
James Ramsden
Welcome to James Ramsden's Pescatarian Do-Ahead Dinner. On the menu tonight for starters is a delicious and nutricious pea and courgette soup, which uses thick yogurt to make it creamy and harissa to provide the perfect little burst of heat. In true do-ahead style, the soup can be made and stored in the fridge until needed, and is even wonderful served chilled. Watch James Ramsden in this Grokker Premium Video, create wonderful, easy dishes that can be prepped in advance to keep you out of the kitchen and ready to entertain when your guests arrive.

Cooking Recipe

Servings: 4–6
Prep Time: 5 minutes
Cook Time: 25 minutes
Ready In: 30 minutes

2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, peeled and finely sliced
Salt to taste
Pepper to taste
2 cups (500ml) chicken or vegetable stock
14oz (400g) courgette, roughly chopped
14oz (400g) frozen peas
½ cup parsley, leaves and stalks separated, leaves roughly chopped
Juice of ½ lemon
½ cup thick plain yogurt
¼ cup harissa

1. Heat a little oil in a saucepan over a low heat and add the onion and garlic. Season with salt and pepper and gently cook for 10–15 minutes, making sure to avoid giving the onions color, until they become softened.

2. Add the stock and bring to the boil. Then add the courgettes and simmer for about 5–7 minutes, until the courgettes just begin to become tender. Add the peas and parsley stalks and simmer for a further 3 minutes, then finally add the roughly chopped parsley leaves and simmer for a further minute.

3. Pour the soup into blender, and blend until smooth. Add the lemon juice and taste for seasoning. The soup can now be chilled for serving later or served immediately. If you chill the soup, simply reheat for 5 minutes once your guests arrive.

4. To serve, top with 1 tbsp of yogurt and 1 tsp of harissa and enjoy.

Pea and Courgette Soup with Harissa
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