1 white onion
3 celery sticks
3 garlic cloves
20g organic butter
250g frozen peas
25g fresh basil
half a tsp cayenne chilli powder
half a tsp chilli flakes
Himalayan or Celtic salt and pepper to taste
Chop the onion, celery, carrots and courgettes. Crush the garlic.
Heat the butter and a large saucepan.
Add the chopped onion and cook for about 4 minutes.
Add the chopped celery and carrots and cook for a further 2 minutes.
Add the pancetta and cook for 5 minutes.
Add the courgettes, fill with the stock, add the garlic, salt and pepper and bring to the boil. Reduce the heat and simmer for about 25 minutes. Blend with a hand blender and serve.