This was inspired by a restaurant in Ramatuelle in the South of France!
This is so refreshing and ridiculously easy to make. Last year I whipped the soft goat’s cheese and added little spoonfuls dotted around the soup with basil oil. This makes for a great dinner or dinner party starter dish. Can be made the day before.
For speed, chill in the freezer.
Serves 4
Ingredients:
4 medium courgettes, top and tailed and chopped into rough 3cm chunks)
1.5 medium white onion, thinly sliced
4 garlic cloves, thinly sliced
4 tbsp olive oil, plus extra to finish
around 800ml veg stock
Salt + pepper
Set a large saucepan to medium to high heat and add the olive oil followed by the onion. Fry for 4 minutes until softened before adding in the garlic for 1 minute.
Then add the chopped courgette + stir everything.
Then add the stock cube + pour over with water, leaving at least a 2-inch/5cm gap from the top.
Mix everything together, turning the heat up to full. When bubbling, turn down the heat + cover with a lid, leaving a small gap for about 10 minutes or until the courgettes soften.
Use a stick blender to break it all up a bit + then I throw it into a high-speed nutribullet to make it creamy and smooth.
Season with salt + pepper + allow to cool a little before chilling in the fridge/freezer.
Check the seasoning again before serving.
I served with a grilled piece of baguette with soft goat’s cheese on the side.
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