Chilled courgette and mint soup
Photo by Babiche Martens
The courgette soup can be served chilled for summer, but is equally delicious served hot. If you have a glut of courgettes, make big pots of soup and freeze for winter. Simply add a little chilli for a warming kick.
- Heat a large saucepan to a medium heat and melt the butter. Add the onion and garlic. Cook for 3 or 4 minutes until softened.
- Add the courgettes, chicken stock and mint. Continue cooking for 15 minutes until the courgettes are completely soft. Add the spinach for the last 2 minutes.
- Take off the heat and blend to a smooth consistency. Season with pepper and salt. Refrigerate.
- When ready to serve, add a couple of ice cubes, a dollop of Greek yoghurt and fresh mint leaves. Serve with crusty bread.