Roasted Courgette Soup
Makes enough for: 2 people
Ingredients
- 500 g courgettes, trimmed and cut into chunks
- Salt and freshly ground black pepper to season
- 5 sprigs thyme
- 2 cloves elephant garlic, in skin, crushed
- 375 mls vegetable stock
- Truffle oil for drizzling
- Parmesan cheese for garnishing
Method
- Preheat the oven to 200° Celsius
- Place the courgettes into a roasting tray and season
- Add the thyme and the garlic
- Roast for 30 minutes
- Add the stock into pot with the courgettes
- Blend with a stick blender until smooth
- Adjust the seasoning and bring to the boil
- Serve with a couple of drops of truffle oil and/or a generous grating of Parmesan