I imagine a lot of us have courgettes (zucchini) coming out of our ears at this time of year and it seems to have been a particularly prolific harvest this summer.
This soup can be served hot or cold. If you're serving it cold and not watching your waistline a swirl of cream on top is delicious!
It can also be made substituting the basil for mint (or any other herb you like I imagine).
2 tbsp olive oil
1 onion, chopped *
1kg courgettes, roughly chopped
1/2 tsp dried basil
1 - 1.3l good vegetable stock (Marigold vegetable bouillon is good)
4 - 5 sprigs of fresh basil
4 tbsp single cream *
* optional ingredients, I didn't use the onion as Al is allergic and see above regarding the cream!
- Heat the olive oil in a large saucepan, add the onion (if using) and cook gently for about 2-3 minutes until softened.
- Add the courgettes and dried basil. Cover and cook over a gentle heat for about 10 minutes, stirring occasionally, until the courgettes are softened but not coloured.
- Add the stock to the pan and bring to the boil, then reduce the heat to a gentle simmer. Add the fresh basil to the pan, cover the pan and simmer gently for 20 minutes or until the courgettes are very tender.
- Remove from the heat and allow to rest for a few minutes. Process the mixture in small batches in a liquidiser or food processor until smooth. Pour into a bowls and serve immediately, decorated with a basil leaf and seasoned to taste with salt and pepper.
- Alternatively, leave to cool, then cover and chill for at least 4 hours (or overnight). To serve, taste and season with salt and pepper. Serve in chilled soup plates with a spoonful of cream drizzled in the middle.