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28th Feb 2020

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

Leslie Ann Horgan

No fuss feeding.

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.

Right now we’re all about winter warmers, so the soup recipe below caught our eye immediately. With just a handful of nutritious ingredients, Roz creates the perfect dish for a warming lunch or light dinner.

It’s possibly the easiest recipe that we’ve ever made – just follow along with Roz’s instructions in our video here or below. Make sure to listen out for her tip on how to properly prepare chickpeas, it’s a game changer for veggie and vegan cooking.

No Fuss Vegan is published by Penguin Ireland (€25). Photography by Joanne Murphy

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.

Serves 4


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


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.