Spring is on the way but this simple, hearty soup will help you pass the chilly days that remain. Enjoy!
Ingredients:
4 courgettes, chopped into chunks
2 tbsp butter (or oil)
1 onion, finely chopped
2 potatoes, peeled and diced
1/4 tsp thyme
1/4 tsp oregano
1/2 tsp basil
1/4 tsp ground white pepper
4 cups chicken stock (or vegetable stock)
1/2 cup full-fat milk (or unsweetened soy or rice milk)
1/3 cup flour
1 tsp minced ginger
1 tbsp dill for garnish, dried or finely chopped
1 tsp lemon zest (and/or juice, if desired)
Salt to taste
Melt the butter or oil in a frying pan and fry the chopped onion until translucent. Add the courgettes, potatoes, herbs and spices into the pan and cook for 5-8 minutes.
In a medium-sized cooking pot, add both the stock and milk and bring to the boil. Add the cooked vegetables into the pot, reduce the heat and simmer for about 20 minutes.
Right at the end add the lemon zest (and/or juice) into the pot, then add salt and serve immediately, garnished with the dill.
Tip: For a creamier texture, you can add in 1 cup of grated Parmesan cheese.
Meredith Hicks is a freelance writer and blogger.
Check out her blog at MeredithExpat.com
