Courgette & mint soup
Make a large batch to freeze. Delicious hot or cold.
(vegan version without parmesan)
1kg courgette chopped into smallish rounds or chunks
1 large red onion finely chopped
2 cloves of garlic finely chopped
handful of mint leaved chopped
50g grated parmesan, pecorino or hard similar hard cheese
600ml vegetable or chicken stock
2/3 tbsp olive oil
150ml double cream
Sea salt & freshly ground pepper
Fry onion in 2 tbsp olive oil until soft. Add garlic and courgette, cook for further 15 minutes. Add stock, bring to a boil and simmer for another 5 minutes. Whizz with a hand blender or in a food processor, add mint, parmesan, cream ad seasoning.
Approximate cost £4.60