Summer courgette and basil soup

Name: Summer courgette and basil soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 20 ml Olive oil; 1 Onions, chopped; 0.2 Garlic, crushed; 4 Courgettes, sliced; 150 g Potatoes, peeled and diced; 1 Vegetable stock cubes, made up with 900ml hot water; 20 g Fresh basil; 0.5 Lemons, zest and juice; 1 g Salt; 1 g Black pepper; 30 g Vegetarian hard cheese, grated, to serve

A fresh green soup for when courgettes are everywhere: soft and sweet, lifted with basil and lemon. Lovely warm, or chilled on a hot day.

Ingredients

20 ml Olive oil
1 Onions, chopped
0.2 Garlic, crushed
4 Courgettes, sliced
150 g Potatoes, peeled and diced
1 Vegetable stock cubes, made up with 900ml hot water
20 g Fresh basil
0.5 Lemons, zest and juice
1 g Salt
1 g Black pepper
30 g Vegetarian hard cheese, grated, to serve

Method

Fry the onion in the oil for 5 minutes, then add the garlic and courgettes and cook for 5 minutes more.
Add the potato and stock and simmer for 12 minutes until everything is soft.
Add the basil, lemon zest and juice and blend until smooth. Season and serve with grated cheese on top.