An easy, versatile soup perfect for using up a summertime glut of courgettes.
- Glug of Light Olive Oil
- 1 White Onion, chopped
- 1 Large Garlic Clove, crushed
- 2 Large Courgettes, grated
- 200g (7 oz) Potatoes, grated
- 500ml (18 fl oz) Vegetable Stock made from 1/2 stock cube
- Sea Salt
- Freshly Ground Black Pepper
- Freshly Squeezed Lemon Juice, to taste
- Live Yogurt, optional for serving
- Fresh Herbs, optional for serving
- Set a large saucepan over a medium heat and add a very generous glug of oil. Add the onion and cook for a few minutes until soft, and just starting to brown.
- Add the garlic, and cook for a further minute. Add the grated courgette, and cook for a few minutes until it is starting to soften and release liquid into the pan.
- Add the grated potato, and cook until that has started to soften too. Add the stock, and use your spoon to make sure any bits of potato or onion that may have stuck to the bottom are lifted back into the soup. Season well, and bring the liquid to the boil.
- Reduce to a gentle simmer for just 10 minutes. Remove from the heat, blend with a stick blender (you can use a stand blender if you wish, but you may need to leave the soup to cool a little then heat it back up again once smooth depending on your model!) until smooth.
- Season to taste with more salt, pepper, and a squeeze of fresh lemon to add a little brightness. Serve with fresh herbs, more black pepper and a generous dollop of live yogurt for tang.
Be sure to bookmark this recipe for the cooler months to, as it makes a delicious Leek and Potato, switching the courgettes for 3 leeks, and blending some butter into the soup at the and to give it a richer flavour and glossy sheen (look at me, going all cheffy on you all of a sudden!)