Courgette, garlic and kale soup
( SERVES 4 )
- Set oven to 180C.
- Place onions and garlic on a sheet of tinfoil and drizzle with oil. Pull the sides of the tinfoil together tightly. Bake for 40 minutes until the vegetables are soft and squishy.
- Heat butter in a large pot. Add onions, garlic, cumin and coriander, stirring for two minutes, then courgettes, stock and kale. Bring to a simmer for 15 minutes, until the courgettes are completely soft. Add basil and season.
- Blitz with a blender stick until almost smooth.
- Reheat, check the seasoning and serve with croutons.