We have a surfeit of vegetables which my off-spring won’t eat, so I have made this morning a soup to take into work – just tasted it and it is delicious, though I say so myself.
Beetroot and courgette soup
Three medium beetroot, boiled until cooked, the skins slipped off and the beet chopped up
One courgette not too large, sliced (mine are the yellow skinned variety)
One onion, peeled and sliced
one clove garlic, peeled and sliced
salt and pepper
a little lemon juice
Soften onions in oil over a gentle heat, add garlic and sliced courgette, and soften a little longer without colouring.
Add the beetroot, and stock to cover. Cook 5 mins.
Blend, season and sup.
Looks very pretty with a swirl of cream stirred in.
Does anyone else have an unusual mix of ingredients to make a summer soup?