Posted 26th April 2019
Spring Courgette Soup
Tracey Hilsdon, Assistant Chef at the Tea Shop
With our unpredictable weather, this light and healthy soup is a perfect lunch or starter when the sun is not quite shining at its brightest.
1 diced onion
1 clove of garlic
3 chopped courgettes
1 little gem lettuce
Olive oil for frying
1 vegetable stock pot
A few sprigs of mint
Warm a glug of olive oil in a large saucepan and sautée the diced onion until soft but not coloured.
Cut the little gem into quarters and add to the onion, along with the clove of garlic. Cook until softened - this should take approximately 5 minutes.
Add the courgettes, vegetable stock pot and about a litre of water. Season and simmer for around 20 minutes.
We are very lucky at the Artists' Village to have herbs growing outside our kitchen, so at the end of cooking the vegetables I add a handful of mint leaves, followed by the juice of one lemon.
Blend all of the ingredients until smooth and adjust the seasoning if necessary.
Serve with your favourite fresh bread - we use a chunk of multi-seed granary from our local bakery.
The Tea Shop
Want to try more delicious recipes? Our Tea Shop provides fresh, seasonal food made on the premises and served by our friendly staff.
Open daily, including bank holidays, from 10am - 5pm.