Roz Purcell’s vegan recipe is probably the easiest soup you’ll ever make

Family cooking in double-quick time.

Recipes that involve minimal prep and maximum output are rare. That's why we're loving No Fuss Vegan, the new cookbook from model turned food blogger Roz Purcell. The Tipperary woman has assembled a collection of recipes that don't involve hard-to-find and even-harder-to-pronounce ingredients. And it's all vegan too.

Courgette, Chickpea and Pea soup

All my favourite things loaded into one bowl! This soup is so smooth, creamy and, most importantly, fast – perfect for those times you get in after a cold day out.

2 tbsp olive oil 2 large courgettes, thinly sliced 800ml hot vegetable stock 1 x 400g tin of chickpeas, drained and rinsed, with a few reserved as garnish 200g frozen peas, with a few defrosted peas reserved as garnish 4 tbsp vegan basil pesto, plus extra to garnish sea salt and freshly ground black pepper

Method:

Heat the oil in a large saucepan over a high heat. Add the courgettes and cook for 4 to 5 minutes, until softened. Add the stock and simmer for 8 to 10 minutes, until the courgettes are fully cooked. Stir in the chickpeas, frozen peas and pesto and cook for 1 minute. Blend until smooth with a hand-held blender and season to taste. To serve, ladle the soup into warmed bowls and garnish with extra pesto and the reserved chickpeas and peas. https://www.youtube.com/watch?v=JMio_0E2sFo&feature=youtu.be