Courgette, Chilli, Mint and Garlic Soup

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Here’s a lovely summer soup, which I think would also be delicious served cold (I will try that next time!). Best of all, it’s cheap as chips – as soups tend to be. I must start making them more often.

To make this soup, slice one onion, and fry in some olive oil until soft. Add two crushed cloves of garlic and some chopped chilli (I used one green and one red, but just use as many as you like to achieve the desired hotness), and fry for another couple of minutes. Add the sliced courgettes, and then cover with vegetable stock.

Simmer until the courgettes are soft, and then whizz with a stick blender. Season to taste. At this point I added the juice of one lime, because I felt it needed a certain tartness. Add one bunch of fresh mint – chopped, two more crushed garlic cloves, and some more chopped chilli – if you desire. Heat through, and serve with a dash of olive oil. 

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