Creamy Courgette, Garlic and Herb Soup

Creamy Courgette, Garlic and Herb Soup

Serves 2
All recipes are rough guides, tweak and alter quantities to your portion sizes and preferences.

Ingredients

• 350g-400g courgettes
• 1 tablespoon olive oil
• 1 garlic clove, finely chopped
• 400ml vegetable stock
• 50ml single cream (or dairy free alternative)
• 1 tablespoon fresh flat-leaf parsley, chopped
• A small handful of fresh basil leaves, torn or chopped
• Salt and freshly ground black pepper, to taste
• Crusty bread or a green salad, to serve

Instructions

1. Cut the courgette into 1cm cubes. If it is very large and seedy, scoop out the seeds first and use the firm flesh.
2. Heat the olive oil in a large saucepan over a medium heat. Add the courgette cubes and fry with the garlic, a pinch of salt and some black pepper for 5–8 minutes, stirring regularly, until softened and golden brown.
3. Pour in the vegetable stock and simmer uncovered for around 10 minutes.
4. Use a ladle to remove a small amount of the soup mixture and set aside. Blend the remaining soup until smooth using a stick blender or food processor.
5. Stir the cream, parsley and basil into the blended soup. Taste and adjust the seasoning if needed.
6. Divide the soup between two bowls and spoon the reserved chunky courgette mixture over the top. Serve with crusty bread or a green salad.