Courgette and Pea Soup

INGREDIENTS

1 white onion

2 carrots

3 celery sticks

3 garlic cloves

20g organic butter

400g courgettes

250g frozen peas

25g fresh basil

half a tsp cayenne chilli powder

half a tsp chilli flakes

125g pancetta

20g parmesan

Himalayan or Celtic salt and pepper to taste

METHOD

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.