|6 cloves||Garlic, peeled|
|3 Tbsp||Olive oil|
|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|
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- 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.