This velvety zucchini courgette soup is a tasty way to use up the summer squash. It's quick, easy and delicious. You only need 5 ingredients and 15 minutes. Plus, this recipe only has 46 calories and 2 ww points.
2 ¼lb(1 kg) courgettesroughly chopped into bite-sized chunks (approx 4 medium courgettes/zucchini)
1clovegarlicchopped
1 ¼pint(750 ml) vegetable stock/broth
handful basil leavesroughly chopped
¼teaspooneach sea salt and black pepper
To serve (optional)
Spiralised zucchini
Pepper
Instructions
Heat the oil in a large pot over a medium/low heat, then add the onion and cook for 2-3 minutes or until soft.
Add the garlic and courgettes, lower the heat slightly, cover the pan with a lid and cook for 7 minutes or until the courgettes are lightly browned and softened. Check them often and give them a stir.
Add the vegetable stock and simmer, uncovered, for 5 minutes. Season with salt and pepper.
Pour the soup into a blender (or use a hand held immersion blender), along with the basil and whiz until smooth.
Season and serve in bowls topped with spiralised raw courgette/zucchini (if desireand freshly ground black pepper.