Courgette Soup with Herb Oil

Ingredients

• Courgettes 500g
• Onion 1 medium
• Garlic cloves 3
• Fresh ginger 2cm piece
• Vegetable stock 750ml
• Rapeseed oil or olive oil 1 tbsp
• Salt to taste
• Black pepper to taste
• For the herb oil
• Fresh coriander 1 small bunch
• Fresh mint 1 small bunch
• Rapeseed oil or sunflower oil 50ml
• Lime juice 1 tbsp
• Chilli ½ small, optional

Method

1. Wash and trim the courgettes, then chop them into rough chunks. Peel and chop the onion. Peel and crush or finely chop the garlic and ginger.
2. Heat 1 tbsp of oil in a large saucepan or pot over a medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
3. Add the garlic and ginger to the pan and cook for another minute until fragrant. Add the chopped courgettes and stir, cooking for 2-3 minutes.
4. Pour in the vegetable stock, season with salt and pepper, and bring to a simmer. Cover and cook for 15-20 minutes, or until the courgettes are very tender.
5. While the soup simmers, prepare the herb oil. Roughly chop the coriander and mint. If using, finely chop the chilli. Place the herbs, chilli (if using), 50ml oil, and lime juice into a small blender or food processor. Blitz until smooth. Season with a little salt.
6. Once the courgettes are tender, carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to blend until completely smooth. Return the soup to the pan if using a jug blender.
7. Check the seasoning of the soup and adjust if needed. Reheat gently if necessary.
8. Ladle the soup into bowls and drizzle generously with the prepared herb oil before serving.