A frugal courgette soup, almost broth, flavoured with garlic, basil and parmesan cheese - perfect as a light starter or to have with your lunch.
Course Appetiser, Light Lunch, Starter
Cuisine British
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 8- 10
Author Camilla Hawkins
Ingredients
25gUnsalted butter
2tblsp Olive oil
2Large Onionsfinely diced
3Large garlic cloves
900gCourgettesslices
1 ½tspDried basil
1.7LitresVegetable stock
Freshly ground salt & pepper
60gParmesan or vegetarian hard cheesegrated
Garnishoptional
Garnish
Parmesan shavings or vegetarian hard cheese
1pinchdried basil
1drizzleextra virgin olive oil
Instructions
Heat the butter and oil in a large pan and gently sweat the onions and garlic under a lid, stirring occasionally until softened but not coloured (about 10 minutes).
Add the courgettes, basil, seasoning and stock.
Bring to boil, then reduce heat and simmer for 10 minutes or until courgettes are softened.
Blend soup (I use a stick blender) then add grated parmesan.
Check seasoning and serve garnished with parmesan slithers, dried basil and drizzle of olive oil.