What I like about gardening is that you give it a little love and attention, it keeps on giving back to you. On this courgette theme, I only have TWO plants this year: one yellow and one green. But, it is that time of year and I can’t keep up. I harvest, on average 4 courgettes a week. I brought one over to my neighbours the other day. They laughed. They have two plants too! She did, however, give me a great recipe to use up at least two or three courgettes (depending on their size). Let us know in the foodies group if you make this recipe. Share your efforts!
A good glug of olive oil (around a tablespoon)
1 white onion, roughly chopped.
1 large potato, peeled and roughly chopped into about 1 cm cubes
3 courgettes, quartered and roughly chopped
3 large garlic cloves, crushed or sliced thinly
1 litre of vegetable stock / bouillon
Pepper to taste
Juice of 1 lemon
Dried edible flowers for garnish
- In a large pan, add the olive oil, onion and potato and fry gently on a low heat for 5 minutes until soft.
- Add the garlic and courgette and cook for another 5 minutes, stirring to combine all the flavours and to ensure nothing sticks on the bottom of the pan.
- Add the stock, give the mixture a stir and then cover the pan, simmering for 10 minutes until everything is cooked through and tender.
- Leave to cool slightly, then purée the soup mixture with a stick blender until silky smooth.
- Add the lemon juice, and salt and pepper to taste.
- Ladle into bowls and serve garnished the dried edible flowers.
Santé! Let us know in the group if you try this recipe and how it turns out.