Courgette & Basil Soup

unnamed-5.jpgServes 4, prep time 20 minutes, cooking time 30 minutes

INGREDIENTS
3 pints of vegetable stock (4 vegetable stock cubes)
2 chopped courgettes

2 cubed peeled potatoes
1 chopped onion
1/2 tsp of cayenne pepper

Zest of a lemon
1 chopped garlic clove
1 tsp of cumin seeds
2 handfuls of fresh basil

1 pint of cream
Salt & pepper
A few basil leaves to top

METHOD
Pour the vegetable stock into a pan, add the potatoes, cayenne pepper, lemon zest, cumin seeds and garlic, bring to the boil and simmer for 15 minutes until potatoes soften. Add the courgettes and onion, simmer for another 15 minutes. Remove from heat, stir in the basil leaves. Pour the soup into a liquidiser or leave in the pan and with a handheld blender blitz until smooth. Return to the hob and turn on the heat, add the cream and season. Simmer for 5 minutes until the soup thickens. Remove from the heat and spoon into soup bowls. Top with some lemon zest and torn basil leaves. Serve with some warm flatbreads.

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