Name: Courgette Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 6

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

Method

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.

Courgette Soup