Courgette & Mint soup

Ingredients

• knob of butter
• 1 onion, chopped
• 1kg courgettes, roughly chopped
• 1/2 tsp dried mint
• 1.3L vegetable stock
• 3-4 sprigs fresh mint
• Soured cream/yoghurt/single cream, to serve

Method

1. Heat butter in a large saucepan, add the onion and cooky gently until soft.
2. Add the courgettes and dried mint, and stir well to mix with the onion.
3. Cover and cook over a gentle heat for about 10 mins until the courgettes are softened but not charred.
4. Pour in the stock and bring to the boil, then turn down the heat to a gentle simmer. Strip mint leaves off half of the stalks and add them to the pan, then cover and continue to simmer gently for 25-30 mins. Check for seasoning.
5. Remove from the heat and leave to come to for 5-10 mins. Add the rest of the mint and blitz in a food processor or blender until smooth.
6. To serve, pour into bowls and drizzle in some soured cream, yogurt or single cream.

Note: The soup may also be chilled for a few hours (or overnight) in the fridge and served cold.