Courgette and Lemon Soup
Over a year ago
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Ingredients
- 3 tablespoons olive oil
- 1 Onion finely chopped
- 1 small carrot. finely diced
- 1 stick celery. thinly sliced
- ½ teaspoon toasted fennel seeds
- 2 cloves garlic finely chopped
- Finely grated zest of 1 lemon
- 1 litre well-flavoured vegetable stock
- 4 courgettes. very thinly sliced
- juice of 1 large lemon
- 200ml plain unsweetened yoghurt
- chopped parsley
Accompaniment
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Method
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1
Heat the oil over moderate heat in a wide saucepan. Add the onion, carrot, celery, fennel seeds, garlic and zest. Fry gently, without browning, for about 15 mins until the onion is soft.
Add the stock, bring to the boil and simmer for 5 mins.
Meanwhile, bring another large saucepan of water to the boil. Drop the sliced courgette into the boiling water and bring back to the boil.
Remove from the heat, drain well and add the courgette to the mixture in the other saucepan. Bring to the boil, add the lemon juice, taste and season.
Serve each portion with a spoonful of yoghurt and a sprinkle of parsley.
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