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Courgette, garlic and kale soup

Name: Courgette, garlic and kale soup
Yield: 4
Ingredients: 2 Onions, quartered; 6 cloves Garlic, peeled; 3 Tbsp Olive oil; 2 Tbsp Butter; 1 tsp Cumin; 1 tsp Coriander; 6 medium Courgettes, chopped roughly (Main); 500 ml Stock, chicken or vegetable; 2 cups Kale leaves (Main); 1 cup Basil leaves; 2 cups Croutons, to serve

for 4 people

Angela Casley

Food writer for Viva

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2	Onions, quartered
6 cloves	Garlic, peeled
3 Tbsp	Olive oil
2 Tbsp	Butter
1 tsp	Cumin
1 tsp	Coriander
6 medium	Courgettes, chopped roughly (Main)
500 ml	Stock, chicken or vegetable
2 cups	Kale leaves (Main)
1 cup	Basil leaves
2 cups	Croutons, to serve

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.