Courgette Soup with Coconut Milk

This is the ideal soup in summertime when there is an abundance of courgettes in the garden or available at local markets. This soup is delicious and easy to make. It also freezes very well or can be preserved as a hot-fill-in.

Ingredients: 

  • 650g courgettes (50g of those diced to add to the soup at the end – a mix of green and yellow courgettes looks best)

  • 1 medium sized onion

  • 1-2 tbsp extra-virgin olive oil

  • 4 tsp finely chopped thyme leaves (I use lemon thyme) or 2 tsp dried thyme

  • 5 sprigs lovage, leaves removed from stalk and finely chopped or dried lovage

  • ·500ml vegetable stock

  • 200ml coconut milk (organic Thai coconut milk tastes best)

  • 2 tsp lemon rind

  • 2 tbsp lemon juice (freshly pressed)

  • Sea Salt or Himalayan salt and black pepper to taste

  • Edible flowers like nasturtium and or finely chopped parsley or mint to decorate

 

Method:

1.      Coarsely grate 600g courgettes.

2.      Dice the onion and fry in olive oil until they are soft.

3.      Add courgettes, herbs, vegetable stock and coconut milk.

4.      Cook for 10-15 minutes

5.      Add the lemon rind and lemon juice and blend soup with a stick blender.

6.      Season with sea salt or Himalayan salt and freshly ground pepper.

7.      Decorate the soup with the cubed courgettes and an edible flower or/and chopped parsley or mint.

 Serves 4

 Note – Instead of coconut milk you can use yogurt or rice, almond or oat milk or cream

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