Courgette Soup (Minestra di zucchine)

Simple soups only require the freshest of ingredients to make the difference between an ok soup and one that has flavor. Courgettes (zucchini) is a very good source of vitamin C, A, folate, fiber, riboflavin and potassium. This soup is also delicious served at room temperature and is a perfect light starter!

Serves 4-6
recipe from TasteItalia

1kg courgettes (zucchini), washed and cubed
1.2 litres chicken or vegetable stock
3 garlic cloves, chopped
4 tablespoons olive oil

to serve
2-3 tablespoons extra virgin olive oil
freshly grated Parmesan cheese
2 teaspoons fresh mint, washed and finely chopped

Fry the oil and garlic together until the garlic is golden. Place the courgettes into the saucepan with the garlic and fry gently for 15 minutes or until the courgettes have absorbed most of the oil. Add the stock and stir. Simmer gently 20 minutes or until the courgettes have almost completely fallen apart. Transfer to a soup tureen or individual bowls. Drizzle the surface with a little olive oil and sprinkle with freshly grated Parmesan and mint to serve.

The Culinary Chase’s Note: This is a lovely and light soup to make. Simple ingredients and good stock make for a delicious dish.