- 1 tbsp vegetable oil
- 200g white onions, peeled and roughly chopped
- 500g courgette, roughly chopped
- 25g vegetable bouillon
- 500g peas
- 10g basil, finely chopped
Place a pan over a medium-high heat and add the vegetable oil. Once the oil is hot, add the onions and sauté for 10 minutes until the onions start to soften.
Add in the courgette and cook for a further 5 minutes.
Add the vegetable bouillon and 500ml water, and simmer for 10–15 minutes until the courgettes are tender.
Add the peas and bring to the boil. Simmer for 10 minutes to cook the peas through.
Take off the heat and stir in the chopped basil. Blitz with a stick blender until your soup is smooth. Taste and season with salt as needed.
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