Courgette and mint soup

Make the most of in-season courgettes and mint this summer and try Janet Brinkworth's attractive-looking pale green soup
By Janet Brinkworth
Courgette and mint soup
  • Rating:
  • Serves: 2-4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 1 tbsp olive oil
  • 1 whole onions, finely chopped
  • 1 tbsp ginger, grated
  • 3 whole large courgettes
  • 1 litres vegetable stock
  • 1 small bunch of mint


1. Heat a saucepan until hot then add the oil and diced onion. Sauté for 2 3 minutes until softened. Add the ginger and cook for a further 2 minutes.2. Dice the courgettes into 1cm squares. Add to the onions and stir-fry for 2 minutes. 3. Add the stock and bring to the boil. Reduce the heat and simmer for 4 5 minutes until the courgettes are just tender.4. Remove from the heat and ladle two-thirds into a blender. Add the mint and blend until totally smooth. 5. Return to the saucepan with the remaining soup. Return to the heat, stirring thoroughly to combine, for a few minutes until hot. Season with salt and pepper to taste.

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