Heat a large saucepan and add 2 tbsp of olive oil. Add the garlic and slowly bake for a minute or so. Add the courgette and peas and bake gently for about 2 minutes. Pour 750 ml of water in the pan and bring to the boil. Add the thyme leaves and leave to simmer for about 6 minutes.
Using a stickblender puree the soup and add salt and pepper to bring to taste.
Notes
I thought the soup could do with some added salty crunchy things (like little baconbits on top or parmesan croutons) I will make it again as the base was nice but I will add stock instead of just water. I think that alone will make a big difference!