Courgette and white pepper soup



• 60ml olive oil
• 1 large onion, peeled and chopped
• 2 cloves garlic, chopped
• Two handfuls of basil leaves, chopped
• 1kg courgettes, cut lengthways into quarters and then 1cm slices
• Sea salt flakes
• 1 tsp ground white pepper
• A squeeze of lemon juice
• 1 litre chicken stock
• 75ml double cream
• Greek yoghurt/sour cream, to serve
• Basil leaves, to decorate

Words by:
Rachel Green
Featured in:
June 2023

Rachel Green shares three of her favourite seasonal recipes featuring fresh garden herbs and vegetables.

• In a large pan, heat the oil and sauté the onion, garlic, basil and courgettes. Season with salt and white pepper.
• Add the lemon juice and the stock and simmer for 20 minutes or until the courgettes and onion are cooked.
• Blitz in a food processor and add the cream. Adjust the seasoning if necessary and add more white pepper depending on your taste.
• Serve with sour cream or Greek yoghurt and a sprinkling of basil leaves.
• Tip: This soup freezes very well.

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