Finely chop the shallots and celery stalks and place in a pan with the olive oil.

Season generously with salt and pepper and fry on a medium heat for 5 minutes.

Cut the stalks from the parsley (keep the leaf aside for later), finely chop and add to the pan along with the bay leaf.

Cook for another 5 minutes.

Cut the courgettes into quarters lengthways and then finely across.

Set a quarter of the courgette aside and add the remainder to the pan.

Cook for 5 minutes and then add the vegetable stock.

Bring to the boil then turn down and simmer for 30 minutes.

Use a stick blender to thicken the soup slightly then add the remaining courgette and peas.

Simmer for a final 3 minutes.

Finely chop the parsley leaf, add to the pan then serve.