We all love courgettes! They taste best when ripe, fresh and bursting with flavour. I take great pleasure in admiring beautifully displayed seasonal produce in abundance in any market.

When it comes to soup, many of us use potato to aid in texture, but during the summer the last thing you want is thick, warming soup, so why not substitute your potato for something light. Today I decided to try recipe that was very easy and quick to make and perfect for your lunch and dinner. It is dairy-free and simply flavoured with herbs I love the most, refreshing mint and subtle spicy-sweet basil.

I was inspired to make to make this recipe because the allotments and greengrocers constantly have and endless stream of fresh produce to get us inspired. So I decided to cook a minimal dish but well balanced and with a few ingredients that you can satisfy your taste-buds 100 % in this blistering 40 degree weather.

Serves 2
Ingredients:

350 grams courgette, roughly chopped
100-150 grams potato, peeled, roughly chopped
400-450 ml boiling water
1 small red onion, thinly sliced
2 teaspoons pine nuts
3-4 long, green runner beans, cut into small strips
1 sprig of fresh mint
1 sprig of fresh basil
Generous drizzle of olive oil
Freshly ground sea salt (Maldon sea salt) and pepper for garnishing

Method:

In a medium sized pan, brown the onion with a generous drizzle of olive oil and then reduce the heat to low and continue cooking for 5 minutes.

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Combine the vegetables with the onion, brown for a couple of minutes over medium heat, then cover with boiling water and a generous pinch of sea salt. Cook until the potatoes are soft for about 8-12 minutes.

Meanwhile in a small pan, toast the pine nuts and green runner beans over a low heat, tossing them often and set aside once golden brown and sizzling.

Remove the vegetables from the heat, add the fresh herbs and blend everything with a hand blender until light, frothy, resembling the colour of a freshly cut summer lawn. Season with sea salt and pepper and give it a good stir.

Serve warm, cold or at room temperature with a sprinkling of toasted pine nuts and green runner beans.

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