Simple moments … what a wonderful concept. Just slowing down and pottering in the kitchen using minimal, fresh, early summer, ingredients is such a delight. And the end result of this slow paced time is a delicate and yet full flavoured comforting soup to enjoy on less than optimal summer days.
The new potatoes thicken and flavour the soup giving it a creamy richness. There is no need to peel the potatoes or courgettes. Simply wash them well to remove any surface soil or dirt.
I like to serve this soup with crusty, warm whole grain bread and a tomato salad drizzled with the a good balsamic vinegar and topped with whole basil leaves.
Time: 40 minutes
3 courgettes, sliced
8 small new potatoes, quartered
6 spring onions, sliced into 2cm pieces, green parts and all
2 cloves garlic, chopped
2 sprigs thyme
1 bay leaf
1 litre veggie stock, follow the directions on the packet
Salt and pepper
What to do
1. Add the spring onions and potatoes to a medium sized pot along with about one teaspoon of stock. Place over a medium heat and stir gently until the spring onions soften. Add more stock, bit by bit, if needed.
2. Add the chopped garlic and continue to stir the pot.
3. Place the courgettes, thyme and bay leaf into the pot. Allow all the vegetables to sweat for about 5 minutes, stirring now and again. You can add little dribbles of stock to prevent the vegetables from sticking.
4. Pour in the stock and add about 1/4 teaspoon of salt. Cover and bring to the boil and simmer gently for about 15 minutes until the potatoes are soft when pierced with a sharp knife.
5. Allow the soup to cool a little before whizzing in a high speed blender. Add salt and pepper if needed.
6. Serve piping hot garnished with chopped chives, nigella seeds or tender basil leaves.