Courgette and Mint Soup

1. 1

   Heat a saucepan until hot then add the oil and diced onion.

2. 2

   Saute for 2 3 minutes until softened.

3. 3

   Add the ginger and cook for a further 2 minutes.

4. 4

   Dice the zucchini into 1/4in squares.

5. 5

   Add to the onions and stir-fry for 2 minutes.

6. 6

   Add the stock and bring to the boil.

7. 7

   Reduce the heat and simmer for 4 5 minutes until the zucchini are just tender.

8. 8

   Remove from the heat and ladle two-thirds into a blender.

9. 9

   Add the mint and blend until totally smooth.

10. 10

    Return to the saucepan with the remaining soup.

11. 11

    Return to the heat, stirring thoroughly to combine, for a few minutes until hot.

12. 12

    Season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.