Chilled courgette and mint soup

Photo by Babiche Martens

Viva 6/2/2013

Angela Casley

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Serves 4

The courgette soup can be served chilled for summer, but is equally delicious served hot. If you have a glut of courgettes, make big pots of soup and freeze for winter. Simply add a little chilli for a warming kick.

Ingredients

1 tbsp	Butter, or olive oil
1	Onion, chopped
2	Garlic cloves, crushed
6	Courgettes, medium-sized, roughly chopped
500 ml	Chicken stock
½ cup	Mint leaves, shredded
1 handful	Spinach leaves
½ cup	Greek yoghurt, to garnish
1 to taste	Salt and pepper

Directions

Heat a large saucepan to a medium heat and melt the butter. Add the onion and garlic. Cook for 3 or 4 minutes until softened.
Add the courgettes, chicken stock and mint. Continue cooking for 15 minutes until the courgettes are completely soft. Add the spinach for the last 2 minutes.
Take off the heat and blend to a smooth consistency. Season with pepper and salt. Refrigerate.
When ready to serve, add a couple of ice cubes, a dollop of Greek yoghurt and fresh mint leaves. Serve with crusty bread.