Monday seems to have turned into a soup making night for me. It starts with me rummaging through the fridge for dinner and finding veggies which need to be used or binned... tonight, the humble courgette played the leading role.
This is a really flexible soup because you can change the flavours really easily. Add a spoonful of pesto and a handful of torn basil, or a big glug of cream or creme fraiche to enrich it. I had a lot of parsley left from the weekend which I used almost as an extra vegetable rather than a delicate herb.
Courgette and Parmesan Soup
2 large Courgette, roughly chopped
1 large Onion, roughly chopped
2 sticks Celery, roughly chopped
2 Knorr Stockpots (chicken or vegetable0
50g Parmesan, grated
50g Parsley, chopped
Put the vegetables into a large pot, cover with water and bring to the boil. Reduce the heat & sommer for 10 minutes until the courgette has begin to soften.
Strain the vegetables into a blender, add the parsley & whizz for a minute until it turns into a bright green puree.
Add the stockpots to the remaining cooking liquid & stir well. Return the vegetable puree to the stock and reheat.
Add the grated parmesan and stir.