Pale courgette and mint soup
I am such a huge fan of soups. They are an easy way to boost your vegetable intake and it’s so easy to get children to try different flavours.
The onions and ginger along with the watercress adds an extra layer of nutrition with its anti-oxidant properties. The watercress also gives a peppery flavour that makes this soup one of my favourites.
Serves 2-4
Ingredients
1 tbsp extra virgin olive oil1 Spanish mild onion, finely chopped1cm fresh ginger, grated3 large courgettes, diced into 1cm squares1 litre low salt vegetable stockHandful fresh mint leavesHandful of watercress
Method
Using a large non-stick pan, heat the olive oil and sauté the diced onion for 3-4 minutes until starting to soften
Next add the grated ginger and cook for a further 2 minutes
Now add the diced courgettes and the stock and bring to the boil
Reduce the heat and simmer gently for 4-5 minutes, or until the courgettes are tender
Remove from the heat and ladle two-thirds of the soup into a blender. Add the mint and watercress and blend until totally smooth
Now return this smooth soup to the pan with the still chunky soup, return to the heat and season with freshly ground black pepper
Serve in large soup bowls. If you can get hold of courgette flowers, float one on top of each bowl of soup. It looks wonderful as a dinner party starter. Edible when washed!