We like to have soup for lunch but tend to get out of the habit in the summer months. This one is suitably summery and really captures the flavour of courgette.
Courgette and mint soup – serves 4
- 3 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves of garlic, sliced
- 6 courgettes, halved lengthways and thinly sliced
- 750ml veg stock
- 150ml crème fraîche, plus a bit extra to serve
- a small bunch of mint leaeves, chopped
Heat the oil in a large saucepan, then cook the onions withs ome salt for about 10 minutes or until soft but not browned. Add the garlic and cook gently for a few minutes, then add the courgettes and cook gently for 20 minutes.
Add the vegetable stock and bring to the boil for a few minutes. Whizz the soup until smooth, then stir in the crème fraîche and mint, then whizz again. Season.
Serve in warm bowls with some extra crème fraîche and mint leaves to garnish.
(Original recipe by Adam Bush in Olive Magazine, June 2020.)
Jono & Jules do food & wine 