This is an easy way to meal prep your breakfast so you can grab and go or serve up something which looks a bit special on a weekend – but still allows you time for a lay in! These Mango and Raspberry Overnight Oats not […]
Month: August 2018
For so many of us Coconut Ice is a taste of childhood. But the fact that traditionally it’s packed with sugar isn’t something many of us want in our diets now. So why not try this healthy, refined sugar free, take on Coconut Ice? It […]
As soup season and courgette’s rarely co-inside I’ve never tried courgette soup. But faced with a haul of them from a kind friend and the sudden stormy week I’ve been working on a soup which will work now and also keep in the freezer for the autumn too.
This is the most simple but surprisingly tasty recipe which I’ve come up with which suits so many diets. It’s also delicate in flavour so great for smaller children too. It takes around 20mins to make (the thicker the pieces are chopped the longer it will take to cook) and is so creamy despite having no added cream or thickener. It’s amazing how much flavour the courgettes have!
Quick and Easy Courgette Soup (zucchini)
- 1 tablespoon oil or butter
- 2 onions, finely sliced
- 3 cloves of garlic, minced
- 750g courgettes, washed, trimmed and chopped in medium size pieces
- 2 vegetable stock cubes, crumbled
- 750ml water
- 3 bay leaves
- Step 1 Soften the onion and garlic, lid on, in a medium size saucepan for 5 to 10mins until completely soft.
- Step 2 Add the courgettes, stock, water and bay leaves. Replace the lid and bring to the boil then simmer for around 10mins until the courgette is soft.
- Step 3 Remove the bay leaves and blitz until smooth. Season to taste.
In the UK right now, especially after an above average amount of sunshine (yay!) courgettes (zucchinis) and red peppers are plentiful. I have been lucky enough to be gifted some from a friend whose veggie patch is beyond luscious and can’t wait to grow my […]