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Oh so simple courgette, mint and chilli soup

This weekend Martha is off doing her Duke of Edinburgh trial run.

We have the house to ourselves, for us the day involves a bit of exercise followed by the papers, the FA cup final and dinner for two at Riva in Barnes.

For Martha it means a six hour march fuelled by sandwiches, energy bars and dried fruit followed by an evening under canvas. At least the weather isn't like last weekend.

 I saw this recipe by Stevie Parle in the paper and thought it would make a nice easy, healthy lunch as well as being a way of using up the courgettes in the fridge that were getting to the end of their sell by date.

 In fact this recipe is so healthy I might even have a dessert tonight.


 serves four, as a starter

Ingredients

2 tbsp olive oil for cooking
1 small red onion finely chopped
6 courgettes roughly diced
2 garlic cloves, finely chopped
juice of 1 lemon
1 generous tbsp fresh mint, chopped
1 Chilli, seeded and finely chopped
2 tbsp of your best extra virgin olive oil

Method

 Put two tablespoons of olive oil into a large pan.

Add the onion and garlic and saute gently until soft and sweet but not coloured.

Now add the courgettes and stir to combine the flavours for a minute or two.

Barely cover with water (add a dessert spoonfull of marigOld bouillion stock powder if you have any) bring to a simmer to soften.

When the vegetables are cooked through (10 minutes maximum), remove the pan from the heat and mash to whatever your prefferd consistency is, I went for chunky.

Now add the chopped mint, chilli and lemon juice.

If it's too thick, add a little water to thin it out.

check seasoning, finish with a little of your good olive oil and serve.
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