1-First Step: Preheat and prepare Preheat the oven to 180ºC (350ºF, Gas Mark 4). While the oven warms, trim the ends from 950 grams of courgettes and cut them into roughly 1 cm chunks. Clean 1 leek, slice into rounds, and keep the white and light green parts. Keep 4 garlic cloves whole and leave the skins on; roasted garlic squeezes out easily once cooled.

2-Second Step: Toss and roast Place the courgette chunks, leek rounds, and whole garlic cloves on a baking tray. Drizzle with 2 tablespoons olive or rapeseed oil and season with salt and pepper. Toss so everything is evenly coated. Roast for 40 to 45 minutes, turning the vegetables a couple of times. You want them golden and soft but not blackened. The goal is caramelization, which adds depth without bitter notes. Check at 30 minutes if your vegetables are smaller or if your oven runs hot.

3-Third Step: Prepare the stock and peas While the vegetables roast, prepare 750 milliliters vegetable stock in a heatproof jug using boiling water. Add 200 grams frozen peas to the stock to begin thawing; this keeps them bright green and ready to cook into the soup.

4-Fourth Step: Extract roasted garlic Once the vegetables are cool enough to handle, gently squeeze the roasted garlic out of their skins into a small bowl or directly into the saucepan. Roasted garlic should be soft, sweet, and easy to mash with a spoon.

5-Fifth Step: Combine and simmer Transfer the roasted courgettes and leeks to a medium saucepan. Pour in the 750 milliliters vegetable stock with the thawed peas. Bring to a gentle boil, then lower the heat and simmer for 2 to 3 minutes to combine flavors. This brief simmer warms the peas through without losing their color.

6-Sixth Step: Add creaminess and herbs Stir in most of the 75 grams dairy-free parmesan (reserve a little for garnish), 20 grams fresh basil, and 4 tablespoons dairy-free cream or milk. These ingredients add richness and a lightly cheesy, herb-forward finish.

7-Seventh Step: Blitz to silky smooth Using a hand blender or food processor, blitz the soup until it is very smooth. Blend for at least 60 seconds to break down any courgette skins and leek fibers this is the trick to a creamy texture without straining. Taste and adjust seasoning with salt and pepper as needed.

8-Eighth Step: Make the ciabatta croutons and pine nuts Cube 1 ciabatta roll and toss the pieces with 1 tablespoon olive oil. Spread them on a baking sheet and bake for 5 minutes until crisp. Sprinkle 2 tablespoons pine nuts over the croutons and return to the oven for 1 more minute so the nuts toast lightly without burning.

9-Final Step: Serve and garnish Ladle the hot soup into bowls. Garnish with the remaining dairy-free parmesan, a few whole basil leaves, a swirl of dairy-free cream, the ciabatta croutons, and the toasted pine nuts. Serve immediately and enjoy with a slice of crusty bread or a light salad.