Cream of courgette soup

Creamy curried courgette soup with ciabatta.

Ingredients: 

1 tablespoon vegetable oil

2 small/medium yellow onions chopped

1 teaspoon minced garlic

2 teaspoons curry powder

1/2 teaspoon salt

Pinch cayenne

1kg courgette, trimmed and chopped (3 large courgettes, or 4 smaller ones)

840ml vegetable stock

120ml single cream

Method: 

1. In a large pot, heat the oil over medium-high heat. 

2. Add the chopped onions and garlic and cook, stirring, until soft, about 3 minutes. 

3. Add the curry powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds. 

4. Peel at least one of the courgettes (too much skin makes the soup go dark green, too little skin makes the soup turn grey) and chop all of the courgettes into chunks and add to the pan. 

5. Reduce to medium heat and cook, stirring occasionally until soft-  5 to 6 minutes. 

6. Add the stock and bring to a boil. Reduce the heat and simmer until the courgette is very tender, about 20 minutes.

7. Remove from the heat. With a blender, puree the soup. 

8. Return to medium heat and stir in the cream. Simmer for 3 minutes. Adjust the seasoning to taste. 

9. Allow to cool slightly and serve. 

10. Alternatively you can pour the soup into container(s) and refrigerate or freeze for later.