There surely has to be someone that grew up liking courgettes..? We’ll take on that challenge here… give this soup to children and I reckon you’ll be surprised to find they really enjoy it. Maybe just don’t tell them about the courgettes?!
This particular recipe can be served hot or cold. If it’s cold then I’d suggest using ice to cool it down as fast as possible to keep the colour. Put the pan into ice once you’ve returned the liquidized mix to it. If it’s hot then a little squeeze of lemon and some cream works wonders!
Pop the olive oil in a deep pan and bring to a medium heat.
Add the onions and garlic and fry for 5 minutes without colouring.
Pop in the courgettes and continue to fry without colouring for between 5 and 10 minutes. You want them to just start going ever-so-slightly translucent but still with some bite.
Season heavily with salt and white pepper.
Turn the pan up to high and add the vegetable stock.
Add all the mint leaves.
Reduce the contents a little on a very high heat but be careful not to let the courgettes turn to mush.
Transfer the contents to the liquidizer and blitz till the consistency is fine and not lumpy.
If serving hot then check the seasoning and balance with a little lemon juice. Also add some cream in the centre.
If serving cold then transfer back to the pan and cool immediately by putting the pan into a basin of ice. This will help to keep the colour.
Enjoy either way!