A simple and light vegan soup that is always a crowd pleaser!
2 large onions, finely chopped
140g (5oz) sugarsnap or mangetout peas
4 medium zucchinis, sliced
6 tomatoes (plum, if available), roughly chopped
4 garlic cloves, chopped
2 x 400g cans cannellini beans
600ml organic vegetable stock
salt and pepper
For the pistou purée:
6 garlic cloves
1 large handful of fresh basil leaves
4 tablespoons olive oil
Put all the vegetables into a large saucepan with the garlic and the beans, together with their liquid.
Pour in vegetable stock, 1 teaspoonful of salt and a good grinding of black pepper and leave to simmer gently for about 30 minutes, until the vegetables are very tender.
Meanwhile, make the pistou purée. Put the cloves of garlic into a food processor and whiz to chop, then add the tomatoes and basil and whiz again. When they’re chopped, add the oil, and whiz again.
Stir the pistou purée into the pan of vegetables, cook for a couple of minutes, then serve.