I grew up in Portugal and there, we believe that soup is important. It’s practically a sixth food group all of its own. In winter here in the UK I’ve brainwashed Mr Land and the children into believing that a hot bowl of soup before dinner every day is the norm. In truth, it’s so easy to make that I don’t really think about it. I make large batches and freeze individual servings so that they’re quick to whip out and serve. We don’t drink a huge amount of soup in the summer, but this is one of my favourites and with the current knee-high gut of courgettes we’re experiencing, it’s one I’m making in large volumes! This freezes beautifully, just multiply up the ingredients.
– Four courgettes
– One cooking (strong) onion
– One head of garlic (I like a strong taste but do use a couple of cloves if you prefer it to be milder)
– A handful of fresh mint leaves
– A heated litre of stock (I tend to use vegetable or chicken)
1. Finely chop the onion and sweat on a gentle heat for five minutes in some oil (I prefer rapeseed)
2. Whilst the onion is cooking (until it is translucent, but don’t let it brown), crush and finely chop the garlic. Wash, top and tail and then chop the courgettes into rounds about half a centimetre thick
5. Add the garlic and courgettes stir thoroughly and continue to sauté gently on a low heat for another five minutes, stirring every minute or so. You want the pan to be filled with a soft, fragrant mixture
5. Add the hot stock, bring to the boil and then turn down to a simmer. Season to taste and allow to simmer uncovered for 15 minutes
6. Remove from heat, place in a food processor with the handful of mint leaves and enjoy!