Courgette and Mint Soup
Course: Lunch, Light BitesCuisine: Hospitality, British, careDifficulty: Easy
Servings
10
servingsCooking time
35
minutesIngredients
9 9 Courgettes, thinly sliced
2 2 Onions, diced
6 6 Garlic Cloves, crushed
2 2 Potatoes, thinly sliced
20 g 20 Mint Leaves
1 1 Lemon, juiced and zested
1.5 ltr 1.5 Vegetable Stock
150 ml 150 Creme Fraiche
Salt and Pepper
Directions
- Heat oil in a pan over a medium heat and cook the onion with a pinch of salt for 10 minutes until softened but not coloured. Add the garlic and cook gently for a few minutes.
- Add the courgettes and cook for a further 15 minutes, stirring frequently to stop the courgette from colouring.
- Pour in the vegetable stock and bring to the boil for a few minutes, once boiling add your thinly sliced potato and cook until tender.
- Once cooked, add the mint and crème fraiche and blend to a smooth texture.
- Taste and add more seasoning if needed.
- We've served ours with broad beans and fried chorizo pieces for added protein.
Notes
- British courgettes are in season from June to September, buy local produce to reduce costs and food miles.
