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.