For those of us in the Southern Hemisphere you will notice that Zucchini is now in season. My Mum’s garden is brimming with the things so I have used this opportunity to make a few lovely Zucchini recipes this week. I made this tasty sweet soup for my friend Kristina for lunch and pared it with the Lemon Myrtle scones you will see from my last blog post.
Zucchini (Courgette) and Bean Soup
1 tablespoon olive oil
1 red onion
2 cloves garlic
1 1/2 cups vegetable stock
2 cups water
1 large or 2 small Zucchinis (Courgettes)
1 tablespoon balsamic vinegar
salt and pepper
1 tin of organic Borlotti beans
1 handful fresh coriander leaves
Finely chop the onion and sauté in olive oil in a large pot for 3 minutes over a low heat.
Peel and crush the cloves of garlic and add to the pot with the onion and stir for 1 minute.
Add the stock and water.
Chop the zucchinis into 1cm dice and add to the pot.
Add the balsamic vinegar, salt and pepper.
Bring the soup to a boil then allow to simmer for 15 minutes.
Thoroughly wash the beans, strain them and add to the soup.
Simmer for a further 5 minutes.
Roughly chop the coriander leaves and stir through the soup.
Serve garnished with coriander leaves.