Courgette, pea and basil soup

A slightly heartier version of this soup – made with chicken stock and topped with pan-fried cubes of ham or pancetta – is also delicious.

The key to keeping a green soup as green and vibrant as can be is not to overcook it. Once the peas and basil have been added to the pan you want to remove it from the heat and blitz it straight away. This can be made 3 days in advance if kept in the fridge, and up to 1 month if frozen.