In the summer I find myself overwhelmed my the bounty of produce. One vegetable that grows in abundance in the summer is the courgette. When I have a large surplus, I like to make this soup. It can be eaten warm or cold, my favorite! When it is cold you really appreciate the smooth texture and the subtle flavors.

Courgette soup

• 2 courgette
• 500 ml vegetable stock
• 1 tbsp oil
• 1 onion
• 1 cup of Greek yogurt
• Fresh herbs to your taste

1. Dice your courgette and finely slice your onion.
2. Gently fry your courgette and onion in the oil for five minutes.
3. Add the stock and let this mix simmer for 15 minutes until the courgette is soft.
4. Blend your ingredients to a smooth soup and add in the Greek yogurt.
5. Mix in some finely sliced fresh herbs like dill, basil or mint.
6. Season to taste. If you plan to eat the soup cold, season you soup well as cool soups need intenser seasoning.

Combine with some carrot soda bread for a healthy vegetarian lunch!