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.
|1 Tbsp||Butter, or olive oil|
|2||Garlic cloves, crushed|
|6||Courgettes, medium-sized, roughly chopped (Main)|
|500 ml||Chicken stock|
|½ cup||Mint leaves, shredded|
|1 handful||Spinach leaves|
|½ cup||Greek yoghurt, to garnish|
|1 to taste||Salt and pepper|
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- 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.