Make this Plant-Based Courgette Soup! A light, creamy vegan recipe that’s dairy-free, healthy and full of flavour – the perfect simple plant-based comfort food.

Ingredients (Serves 4)

2 shallots

2 celery stalks

1 bay leaf

1 garlic clove

3 courgettes

100g frozen peas

1 litre vegetable stock

A handful of parsley

1 tbsp olive oil

Salt and pepper

Method -

Finely chop the shallots and celery stalks and place in a pan with the olive oil.

Season generously with salt and pepper and fry on a medium heat for 5 minutes.

Cut the stalks from the parsley (keep the leaf aside for later), finely chop and add to the pan along with the bay leaf.

Cook for another 5 minutes.

Cut the courgettes into quarters lengthways and then finely across.

Set a quarter of the courgette aside and add the remainder to the pan.

Cook for 5 minutes and then add the vegetable stock.

Bring to the boil then turn down and simmer for 30 minutes.

Use a stick blender to thicken the soup slightly then add the remaining courgette and peas.

Simmer for a final 3 minutes.

Finely chop the parsley leaf, add to the pan then serve.

This Plant-Based Courgette Soup is light, nourishing and full of flavour. Blended courgettes with garlic, herbs and a touch of olive oil create a creamy texture without any dairy, making it a naturally vegan dish. Perfect as a starter, light lunch or cosy dinner, this soup is simple yet satisfying. Serve it with warm crusty bread, top with toasted seeds for crunch, or swirl in dairy-free yogurt for extra creaminess. You can also enjoy it chilled as a refreshing summer soup. Easy to prepare and endlessly versatile, it’s a plant-based recipe you’ll make on repeat.