After weeks of overindulging on mince pies and multiple servings of roasted potatoes, I took a step back and made a very simple soup with an unlikely vegetable: courgettes. I’m not a huge fan of courgettes, I never know what to do with them and they usually end up moulding in the fridge. However, I stumbled across this recipe on Instagram and it was a must-share.
There’s only three days left before 2022 is in our rearview mirror, what are you cooking? Comment below!
Courgette Soup
Ingredients
3 courgettes
1 shallot
1 head garlic
Salt and pepper
Extra virgin olive oil
Handful of basil
2 sprigs of thyme
1 cup chicken broth
1/4 cup (have extra just in case) coconut milk
Lightly toasted bread (to serve)
Method
Pre-heat oven to 200 degrees.
Drizzle your baking pan with olive oil. Add courgettes, shallot, garlic, salt, pepper, basil and thyme to the pan and roast for 40 minutes.
Remove your baking dish from the oven and discard thyme + remove garlic from the bulb. Add contents of baking dish + heads of garlic into a blender with chicken broth and coconut milk. Blend until smooth. (You can also use an immersion blender.)
Pour finished soup into a pot and serve individually, adding coconut milk and some basil as a garnish (if you have some left over).