This Little Home

Courgette and Basil Soup

1 Tsp Olive Oil2 Garlic Cloves600g Courgettes Handful of Fresh Basil Leaves600ml Chicken Stock  (or vegetable stock)50g Parmesan50ml Double CreamDirections:
  1. Slice the courgettes into strips and wrap in foil, place in a preheated oven at 180oc (160oc fan assisted) and roast for 20 minutes to soften.
  2. Remove from the oven and cut into chunks, leave to one side.
  3. Heat the oil in a saucepan and add the crushed garlic, allow to soften and then add the courgette chunks.
  4. Chop the basil finely and add to the pan, mix through.
  5. Pour in the chicken stock and bring to the boil, turn the heat down to medium and cook for 10 minutes.
  6. Pour the soup into a blender and blend until smooth.
  7. Return the soup to the pan and add the parmesan and cream. Mix, heat through and serve.