Lunch or tea.
Serves 4–6.

Ingredients 

  • 500g courgettes
  • 3 tbsps olive oil
  • 1 medium leek, finely chopped
  • 75g parsnip, thinly sliced
  • 1 stalk lemon grass
  • 900ml light vegetable stock
  • 2 bay leaves
  • 3 tbsps fresh basil leaves, roughly torn
  • 6 tbsps coconut cream

Method

Preheat oven to Gas Mark 6/200C/400F.
Cut 50g of the courgettes into ribbons using a potato peeler, set aside for garnish.
Cut the remaining 450g of courgettes into diagonal slices approx 1cm thick and place on a baking tray. Brush with 2tbsps oil and roast for 15-20 minutes, turning once, until golden. Drain on kitchen towel.
Sautee the leek, garlic and parnsip in the remaining oil for 10 minutes until soft. Slice the lemon grass in half, crush with the back of a knife and add to the vegetables.
Pour over the stock, add the bay leaves and simmer for 15 minutes.
Add the courgettes and basil and cook for a further 5 minutes.
Blanche the courgette ribbons in boiling water for 1-2 minutes.
Remove the bay leaves and lemon grass and blend the soup to a thick consistency.
Serve the soup with a garnish of courgette ribbons and drizzle each bowl with a tablespoon of coconut cream.

recipe created by the Cordon Vert cookery school www.vegsoc.org

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