Cold soup, not normally my thing. I did have a delicious asparagus the other day at the races, but that was a rare exception. This recipe is, however, neither for a cold soup or in fact an asparagus one, but I am fairly confident it would work as a cold starter or picnic basket filler. Of course you can vary the amount of chilli to suit your tastes but I quite like the warming punch you get here...
This is naturally vegan, and gluten free, so thats fun!
Ingredients. Enough for 4
3 Courgettes, thinly sliced
1 Onion, roughly chopped
2 Cloves of Garlic, crushed
1/2 Red Chilli, diced
1 Can of Coconut Milk
400ml Vegetable Stock
Generous Handful of Mint Leaves
Olive Oil
Salt & Pepper
Method
1. In your soup pan, gently cook the onion, garlic and chilli in a splash of olive oil until softened
2. Add the courgette, vegetable stock and coconut milk and bring to the boil. Reduce to a simmer and cook for about 10 minutes, until the courgettes are cooked
3. Remove from the heat and add the mint leaves. Using a stick blender, blitz until smooth. Add salt and pepper to taste
4. Easy as that! Enjoy.
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