Creamy Zucchini (courgette) Soup

This is my favourite soup in the world. Simple. Delicious. Healthy. So very creamy. I made this tonight using ingredients borrowed from a friends backyard. My housemates really enjoyed it, especially the smell of the basil as it wafted through the kitchen.

Time: 5 Minutes prep, 20 minutes to cook.
Serves: 2-4. 

Ingredients:

• One clove of garlic, minced.
• One onion, chopped.
• 2 tablespoons olive oil.
• 2 chopped zucchinis.
• A small bunch of your favourite herbs- I like basil, as I've used here, or coriander.
• 3 cups of stock.
• Salt and pepper to taste.

What to do:


In a saucepan, heat the oil. On a medium heat, add the onion and garlic until translucent. Add the zucchini and stir for about five minutes.
Cover the zucchinis in stock. Make sure you only just cover it all. Bring the mixture to the boil and then add in the herbs. Simmer for twenty minutes or until the zucchinis are soft and squishy. Blend in a blender or using a hand blender until the soup is nice and smooth. Add salt and pepper to taste.

I like to add a drizzle of olive oil on top and to serve it with toast soldiers.
Serves 4