COURGETTES AND CHILLIES
The garden and allotment continues to yield great things, thanks to Sian’s industry. We have harvested the first courgette an there are pots of chillies on fruit all over the garden, except for the pot I accidentally steps on when deadheading some roses. Ooops.
And you can put these two things together in Katie Gillingham’s
Spiced Courgette Soup Recipe.
Katie says this is easy to make and freezes well especially in empty plastic milk containers (clever recycling tip). It sounds delicious, served with a sprinkling of Lemon Pepper and crusty bread
HERE WE GO… (Serves 4)
1 medium onion, chopped
1 clove garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
350g/12oz sliced courgettes
140g/5oz potato sliced, old or new
425ml/¾ pint chicken or vegetable stock
300ml/½ pint milk
Salt and pepper to taste
Method for Spiced Courgette Soup:
Melt butter in pan, add onions and garlic. Cook gently for 5 minutes
Add cumin and coriander, stirring for a few minutes.
Add courgettes, potato, stock and milk. Bring to boil, cover and simmer for 15mins or until soft.
Leave to cool, then liquidise until preferred consistency
BIG THANKS TO
Dawnie Cheeks commented on Katie’s receipe:
‘Delicious! Really simple but really tasty. Made a huge batch and will freeze some.
What a great site. Wish I’d found it last year rather than throwing loads of stuff away that I didn’t know what to do with. Thanks.’