Courgette and basil velouté with edamame and hemp seeds

Ingredients

For 1 serving

• Zucchini300 g
• Tofu120 g
• Edamame100 g
• Hemp seeds15 g
• Basil10 g
• Extra virgin olive oil2 teaspoons
• Lemon zest1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: soy

In season: May – September

Method

1. Wash the courgettes, trim the ends and cut them into roughly 1 cm rounds.
2. Heat half the oil in a pot over medium heat and sweat them for 3 minutes, until they start to soften; cover with hot water, salt and cook for 10–12 minutes, until tender.
3. Meanwhile boil the edamame for 4–5 minutes in a small pan of salted water, until tender but still firm; drain.
4. Crumble the tofu into the courgette pot, add the basil leaves and blend with a stick blender until smooth and creamy; if it's too thick add a little hot water, then season with salt and black pepper.
5. Pour into a bowl and top with the edamame, the hemp seeds, the grated lemon zest and the remaining raw oil.