Bowl of spiced courgette soup

 

The kids and I have been ill . We’ve fallen foul of whatever virus it is that is going about. We’ve been bed ridden at times, with fevers, sore throats – the works. The kids are almost back to their normal selves but I’m still definitely below par but was grateful to be up and about this weekend.

I made this soup on Saturday night based on a recipe from a  Bill Granger book. I was in need of serious comfort and this recipe jumped out at me because a) it sounded like it would be soothing to eat and b) I had all of the ingredients in the house.

Mr F turned his nose up when I told him what was for dinner but soon ate his words (and a second helping) when it appeared in front of him. Even I was impressed with the quick preparation time for this one: 20 mins from finding the recipe to sitting down to eat it. Yee ha!

Ingredients

2 small or one large white onion, roughly sliced
1 desert spoon coconut oil or glug of vegetable oil
sea salt
1 tablespoon curry powder (I used 1 tsp turmeric, 1/2 tsp cumin, 1 tsp garam masala)
1kg courgettes, sliced
1.5 litres vegetable or chicken stock
freshly ground black pepper
45g (1/4 cup) short grain rice (I used basmati actually)
1 tbsp fresh mint leaves
½ a lemon
Red pepper flakes and greek yoghurt to serve

 

Method

Place the onion, oil and salt in a large saucepan and cook over a medium heat for 5 mins, or until the onion is translucent. Add curry powder (or spices) and cook for 2 minutes. Add the courgettes, stock, pepper and rice and bring to the boil. Reduce the heat to low and cook for another 15 mins.

Add a good squeeze of lemon and the fresh mint. Blend the soup in a blender or food processor (or with a stick blender) – leave some texture. Serve with the yoghurt and sprinkle on your red pepper flakes if you’re having them.