• A good glug of olive oil (around a tablespoon)
  • 2 white onions, roughly chopped.
  • 1 large potato, peeled and roughly chopped into about 1cm cubes
  • 3 large courgettes, quartered and roughly chopped.
  • 3 large garlic cloves, crushed or sliced thinly.
  • 1 litre of vegetable stock / bouillon (I used 4 teaspoons of Marigold Swiss Vegetable Bouillon powder made up to a litre with boiling water)
  • Salt and pepper to taste
  • Juice of 1 lemon
  • A few sprigs of mint to garnish


  • STEP 1
    In a large pan, add the olive oil, onion and potato and fry gently on a low heat for 5 minutes until soft.
  • STEP 2
    Add the garlic and courgette and cook for another 5 minutes, stirring to combine all the flavours and to ensure nothing sticks on the bottom of the pan.
  • STEP 3
    Add the stock, give the mixture a stir and then cover the pan, simmering for 10 minutes until everything is cooked through and tender.
  • STEP 4
    Leave to cool slightly, then puree the soup mixture with a stick blender until silky smooth.
  • STEP 5
    Add the lemon juice, and salt and pepper to taste.
  • STEP 6
    Ladle into bowls and serve garnished with mint.

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