I remember seeing a recipe for courgette soup somewhere years ago and thinking ‘how can that possibly be filling?’. Somehow it is though. Try it and see!
Here’s What You Need:
1 – 2 tbsp extra virgin olive oil
1 tbsp dried mixed herbs
1 large onion, chopped
4 large courgettes/zucchini, sliced
at least 700ml chicken stock or Swiss Marigold Vegetable Bouillon
100ml measure of ground almonds
Here’s What You Do:
Cook the herbs in the heated oil for 30 seconds before adding the onions. Saute the onions til they turn golden Add the courgettes and cook for a few minutes before adding the stock. Cover and simmer for 20 minutes or until the veggies are cooked. You may want to add more stock, depending on your preferred consistency. Whizz it all up with an electric blender and then add the almonds.
Tastes great with a dollop of natural yoghurt.
And that’s it!