Silky Courgette Soup

Bowl of courgette soup with ricotta toast

I wanted a change today instead of my usual healthy bowl of veg for lunch. This is what I had in the fridge and it’s another good way to use up courgettes during the season. The added bonus is that it takes 10 minutes to make and is pretty good for you too! Look at that colour! You could easily keep this vegan and swap the ricotta for vegan feta.

Vegetarian

Serves 1

Ingredients:

• 1 medium courgette, cut into 1cm circles

• 200ml vegetable stock (using the cooking water)

• 1 garlic clove, sliced, plus extra clove for toast

• 130g frozen peas

• 60g baby spinach

• Handful mint leaves

• 2 tbsp ricotta

• 1 slice of our sourdough toast

• 1 tbsp of extra virgin olive oil, plus extra for serving

• Zest of 1/3 of a lemon

• Grana Padano for grating

• Sea salt and pepper

Method:

1. Set a small saucepan to boil and add the courgette pieces. Cook for 2 mins and then drain saving 200ml of the water for the stock. Add the 1/3 stock cube and dissolve into water.

2. Place the courgette back into the saucepan and add the sliced garlic, peas, spinach, salt, pepper and pour over the stock. Place back on the hob and cook for 2 mins until everything has softened.

3. Carefully pour into a blender, add the spoon of olive oil and mint leaves. Blend for 15-20 seconds

4. Brush the toast over with garlic once, spread over ricotta and drizzle over the last bit of olive oil. Obviously, some chilli oil wouldn’t go amiss here.