Courgette, basil & lemon soup

A light soup that makes the most of tender courgettes.

Ingredients

• 700g, sliced Courgettes
• 1 medium, diced Onion
• a handful, leaves picked Basil
• 700ml Vegetable stock
• 1 tbsp Olive oil
• 1, zest finely grated Lemon
• 1/2 tsp, or to taste Fine salt
• 1/4 tsp Black pepper

Method

1. Heat the olive oil in a large saucepan over medium-low heat. Add the diced onion and cook for 6–8 minutes, stirring, until soft but not browned.
2. Add the sliced courgettes and cook for 3 minutes, stirring so they are coated in the oil.
3. Pour in the vegetable stock, bring to a gentle boil, then reduce to a steady simmer. Cook uncovered for 10–12 minutes until the courgettes are very tender but still bright green.
4. Remove from the heat. Add most of the basil and the finely grated lemon zest, then blend carefully until smooth with a stick blender.
5. Taste and season with salt and black pepper. Return to low heat and warm gently for 1–2 minutes; do not boil after adding the basil.
6. Ladle into bowls and finish with the remaining basil. Serve hot.

Allotment tip
Do not overcook the courgettes; stop as soon as they are tender to keep the soup fresh-tasting and green.