- 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.