Quick to prepare and full of flavour – if you try one new recipe this autumn make it this one!
| Courgette & Spinach Soup | |
| 750g courgettes, cut into chunks
1 small apple, peeled and slices 5 large cloves garlic 150g bag spinach |
50g bunch basil
300 ml vegetable stock Fresh basil pesto to serve Sea-salt and black pepper to taste |
- Preheat oven to 170°C
- Throw the courgette chunks, apple and garlic cloves (still in their paper) onto a lightly oiled baking tray, and roast for around 15 minutes or until the courgettes are tender.
- Next peel the paper from garlic cloves and discard.
- Add the courgette, apple and garlic to a high-speed blender.
- Pour in the vegetable stock and basil, then whizz until smooth.
- Gradually add in handfuls of spinach and again, whizz until glossy and smooth.
- Pour the soup into a pan and gently bring to a simmer.
- Remove from the heat immediately and season.
- Serve with a swirl of fresh pesto and some crumbled feta or ricotta.
