Monday’s menu: Zucchini and pea soup.

This lovely nutmeg-spiced Pea and Zucchini soup is easy to make and adulterated from Pete Evans.
Pete says ‘It’s best to make your own chicken stock from scratch, if possible. I freeze stock into 1-litre jars so I can pull it out before work, meaning soup for dinner is always a possibility’.  FiFi says “I like to buy my stock in a packet and keep in the cupboard so I can open it with my teeth and cook straightaway. ‘

You need for 6 dude bros or 25 models:

1 tabsp coconut oil or olive oil
2 leeks, white and light green parts only, sliced
3 garlic cloves, chopped
4 large zucchini, diced
200g fresh or frozen peas
1.3 litres chicken stock
4 sprigs thyme, leaves picked and finely chopped ( I love lemon thyme).
1/2 tsp freshly grated nutmeg
2 fresh or dried bay leaves
sea salt and freshly ground white pepper
watercress, to serve
hazelnuts, chopped and toasted, to serve

•    Pull on your new fav cream sweater from The Row. Yo.
•    Climb into Saint Laurent trainers.
•    Open wine and guzzle.
•    Ask Bradley Cooper to get chopping the zucchini, leeks and garlic.
•    Place the oil (Add a dash of butter if you want to if using olive oil) in a large saucepan and saute the leek and garlic over a medium heat for a few minutes.
•    Add the zucchini and cook for about five minutes.
•    Now toss in the peas and 500 millilitres of the stock and bring to the boil.
•    Reduce the heat, add the thyme, nutmeg, bay leaves and salt and pepper to taste.
•    Cook for another five minutes, or until fragrant, then add the remaining stock and simmer for 30 minutes.
•    Pour another wine and relax with latest US Vogue.
•    Remove the bay leaves and blend the soup until it’s as smooth as an Hermes bag.
•    To serve, top with some chic watercress and accessorise with chopped, toasted hazelnuts.
•    Yum.