Courgette and Mint Soup

Serves 8

Ingredients

• 1 large onion
• 2.5 kilos of courgettes
• 1.5 litres vegetable stock
• 1 bunch of fresh mint (chopped)
• Salt and pepper

Method

• Cook chopped onion in a little oil for 5 mins or until soft.
• Add a little water if required.
• Chop courgette roughly and add to onion.
• Add stock and half the mint.
• Bring to the boil.
• Simmer for 10 mins or until courgettes are soft.
• Add a little more mint.
• Leave to cool.
• Liquidise the soup in batches in a blender.
• Return to pan warm through, check seasoning.
• Serve with a garnish of mint and a grinding of black pepper.

Equipment

• Chopping board.
• Sharp knife.
• Deep frying pan with lid, or frying pan and large saucepan with lid.
• Utensil for frying, e.g. fish-slice
• Utensil for stirring, e.g. wooden spoon.
• Food blender or hand blender.
• Ladle for serving.