• 1 Tbsp butter or olive oil • 1 onion, chopped • 2 cloves garlic, crushed • 6 medium-sized courgettes, roughly chopped • 500ml chicken stock • ½ cup mint leaves, shredded • 1 handful spinach leaves • ½ cup Greek yoghurt, to garnish • pepper and salt to taste
1. Heat a largesaucepan to a medium heat and melt the butter. Add the onion and garlic. Cook for 3 or 4 minutes until softened.
2. 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.
3. Take off the heat and blend to a smooth consistency. Season with pepper and salt. Refrigerate.
