Pea, Courgette and Mint Soup

Soup in the summer? Why not?

I'm not much for cold soup, but I can see the advantages, at least in some climates. After having dental work done, I was in the mood for something soupy, but not heavy. The fresh peas in my fridge, and the pots of mint growing in my windowsill, hinted at an answer.

Courgettes, known in North America as zucchini, are plentiful this time of year, too, and add only a few minutes to the prep time. I served this soup lukewarm—I couldn't quite bring myself to cool it down with ice, but if you suffer less of an aversion to cold food than I do, add a few ice cubes after adding the yogurt, to cool the soup faster. Remove them after a few minutes.

This would be a nice starter for a fancier meal, if you're so inclined.

And if you've got a summer bounty of peas and zucchini, be sure to  try Courgette and Spring Pea Lasagna. Meanwhile, click below for directions for summer pea soup.

Pea, Courgette and Mint Soup

1 tablespoon margarine
1 tablespoon olive oil
2-3 shallots, chopped
2 garlic cloves, minced
2 courgettes (zucchini), sliced
2 cups peas (frozen or fresh)
2 cups vegetable stock
4-5 basil leaves
salt, to taste
1 tablespon chopped mint leaves
1 cup soy yogurt, plus more for garnish if desired
mint leaves, for garnish
salt

Melt margarine and olive oil in a large saute pan; add shallots and garlic and fry 4-5 minutes. Add courgettes and continue to fry until soft. Pour in stock, basil leaves, and peas, and simmer over low heat for 5-8 minutes, or until peas are done.

Transfer the mixture to a food processor or blender. Add the mint, and process until smooth. Add the yogurt and blend. Taste to see if it needs salt (depends on saltiness of stock).

Pour into bowls and serve with additional yogurt (optional) and a mint leaf for garnish.

You may also chill the soup and serve cold if that floats your boat.