A frugal courgette soup, almost broth, flavoured with garlic, basil and parmesan cheese - perfect as a light starter or to have with your lunch.
Servings 8 - 10
- 25 g Unsalted butter
- 2 tblsp Olive oil
- 2 Large Onions finely diced
- 3 Large garlic cloves
- 900 g Courgettes slices
- 1 ½ tsp Dried basil
- 1.7 ltr Vegetable stock
- Freshly ground salt & pepper
- 60 g Parmesan or vegetarian hard cheese grated
- Garnish optional
- A few slithers of parmesan or vegetarian hard cheese
- Sprinkle of basil
- Drizzle of olive oil
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.