COURGETTE SOUP

Courgette Soup image

Provided by Simply Be Gluten Free

Time 20m

Yield Serves 6

Number Of Ingredients 9

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

Steps:

In a large pan, add the olive oil, onion and potato and fry gently on a low heat for 5 minutes until soft.
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.
Add the stock, give the mixture a stir and then cover the pan, simmering for 10 minutes until everything is cooked through and tender.
Leave to cool slightly, then puree the soup mixture with a stick blender until silky smooth.
Add the lemon juice, and salt and pepper to taste.
Ladle into bowls and serve garnished with mint.