Courgette and Mint Soup

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 tablespoon ginger, grated
• 3 zucchini
• 4 cups vegetable stock
• 2 ounces mint
• salt and black pepper

1. Heat a saucepan until hot then add the oil and diced onion.
2. Saute for 2 3 minutes until softened.
3. Add the ginger and cook for a further 2 minutes.
4. Dice the zucchini into 1/4in squares.
5. Add to the onions and stir-fry for 2 minutes.
6. Add the stock and bring to the boil.
7. Reduce the heat and simmer for 4 5 minutes until the zucchini are just tender.
8. Remove from the heat and ladle two-thirds into a blender.
9. Add the mint and blend until totally smooth.
10. Return to the saucepan with the remaining soup.
11. Return to the heat, stirring thoroughly to combine, for a few minutes until hot.
12. Season with salt and pepper to taste.

olive oil, onion, ginger, zucchini, vegetable stock, mint, salt

Taken from www.food.com/recipe/courgette-and-mint-soup-383494 (may not work)