Summer Courgette Soup With a Hint of Spice!

Eydis's Note:

This recipe leaves out potatoes so you can count on this for a low-calorie delicious lunch. Use homegrown if poss! You could swap the butter for low-calorie cooking oil but the flavour is never the same.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

• 2 courgettes
• 2 garlic cloves
• 1 vegetable stock cube
• 1 pint water
• salt
• pepper
• 1 pinch dried chili pepper flakes (generous)
• 1 white onion (large)
• 1 tablespoon butter

Directions:

1. Prepare the ingredients by washing and roughly chopping the courgettes into small chunks, chopping the onion and crushing the garlic.
2. Over a medium heat, melt the butter in a suitable saucepan.
3. Add garlic and onion and fry until soft.
4. Add courgettes and 'sweat' them until they start to go soft. Add chilli flakes.
5. Meanwhile, boil the kettle with just over a pint of water. Make up vegetable stock.
6. Add to saucepan and cook courgettes over a medium heat for around 10-15mins until they are soft. Season to taste and add extra chilli if needed.
7. Use a blender to liquify.
8. Serve! Lovely with fresh bread or rice cakes.