Courgette and Mint Soup

This courgette and mint soup captures the delicious freshness of British summer produce. Enjoy it with some crusty bread and butter.

Ingredients

• 2 tbsp littleseed extra virgin British rapeseed oil

• 1 large onion

• 3 large courgettes

• 750ml vegetable stock

• 1 tbsp balsamic vinegar

• 4 tsp mint sauce

Method

1. Chop the onion and fry in one tbsp of the rapeseed oil until soft. Chop the courgettes into small chunks, add to the same plan as the onions and cook for a further couple of minutes.

2. Turn heat down to low, put lid on pan, cook for 5 minutes more.

3. Then add the vegetable stock, bring to the boil and simmer with lid on for 30 minutes.

4. Blitz / liquidise the soup.

5. Mix the remaining oil with balsamic vinegar and mint sauce, add to the blitzed soup and stir through.

Prep Time

10 minutes

Cooking Time

40 minutes

Recipe Notes

Have a glut of homegrown courgettes you need to use up? Make a large batch of this soup and then freeze in portions so you can enjoy a taste of summer for months to follow.