Pea, Mint & Courgette Soup with Caramelised Onion Socca & Mint–Tahini Yogurt

Soup season is right around the corner and my cosy pea, mint & courgette soup might just be my new favourite. and a great way to courgettes! I haven't made socca for ages but I thought it would be delicious with the soup. You just whisk together your chickpea flour, water, olive oil, and salt until smooth and leave to rest while caramelising your onions. And while they go soft and jammy, you can add your soup ingredients: onion, garlic, courgette, and peas to simmer with vegetable stock. Pouring the socca mix onto your onions, cook then brown under the grill, remember to add a sprinkle of za’atar on top. Then with a quick blitz and obligatory taste test, the soup is ready to serve with a drizzle of mint-tahini yoghurt and sprinkle of seeds for that extra crunch. Naturally gluten free and packed full of protein, this hearty bowl will fill you right up. Notes ✨ - High protein – peas, tahini, and chickpea flour give this soup + socca combo a big protein boost, making it a proper meal. - Gluten free – naturally free from gluten thanks to the chickpea flour socca. - Store cupboard friendly – peas, chickpea flour, tahini, and stock are staples you’ll likely have on hand, so it’s a great last-minute recipe. - Flexible with greens – throw in spinach, kale, cavolo nero, or frozen greens for an even greener bowl. - Caramelised onion socca – the onions are cooked right into the socca batter, so you get jammy, sweet ribbons baked through every slice. - Meal prep friendly – the soup keeps for 3 days in the fridge or freezes well (without yogurt topping). The socca is best fresh but reheats well in a hot pan. - Make it luxe – finish with toasted seeds, a drizzle of chilli oil, or crumble over vegan feta.