We all love courgettes! They taste best when ripe, fresh and bursting with flavour. I take great pleasure in admiring beautifully displayed seasonal produce in abundance in any market.

When it comes to soup, many of us use a potato to aid in texture, but during the summer the last thing you want is thick, warming soup, so why not substitute your potato for something light. Today I decided to try a recipe that was very easy and quick to make and perfect for your lunch and dinner. It is dairy-free and simply flavoured with herbs I love the most, refreshing mint and subtle spicy-sweet basil.

I was inspired to make this recipe because the allotments and greengrocers constantly have an endless stream of fresh produce to get us inspired. So I decided to cook a minimal dish but well balanced and with a few ingredients that you can satisfy your taste-buds 100 % in this blistering 40-degree weather.

Serves 2

350 grams courgette, roughly chopped
100-150 grams potato, peeled, roughly chopped
400-450 ml boiling water
1 small red onion, thinly sliced
2 teaspoons pine nuts
3-4 long, green runner beans, cut into small strips
1 sprig of fresh mint
1 sprig of fresh basil
A generous drizzle of olive oil
Freshly ground sea salt (Maldon sea salt) and pepper for garnishing


In a medium sized pan, brown the onion with a generous drizzle of olive oil and then reduce the heat to low and continue cooking for 5 minutes.


Combine the vegetables with the onion, brown for a couple of minutes over medium heat, then cover with boiling water and a generous pinch of sea salt. Cook until the potatoes are soft for about 8-12 minutes.

Meanwhile in a small pan, toast the pine nuts and green runner beans over a low heat, tossing them often and set aside once golden brown and sizzling.

Remove the vegetables from the heat, add the fresh herbs and blend everything with a hand blender until light, frothy, resembling the colour of a freshly cut summer lawn. Season with sea salt and pepper and give it a good stir.

Serve warm, cold or at room temperature with a sprinkling of toasted pine nuts and green runner beans.


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