Courgette, Cucumber, Pea & Mint Soup
This is a beautiful green summer soup that can be eaten hot or cold and uses vegetables and herbs that are at their best in the summer months.
Ingredients:
2 tbsp olive oil or butter
2 courgettes, roughly chopped
1 homegrown mini cucumber
1 cup frozen peas
1/2 onion diced
2 garlic cloves, grated.
1 large sprig of mint, chopped
5-6 leaves foraged Mugwort (wild sage)
1 potato, diced
1 organic veg stock cube + 750ml water
Salt and pepper
Mint leaves to serve (optional)
Edible flowers to serve (optional) Marigold, viola, mint flowers, daisies, nasturtium.
Method:
In a saucepan, soften the onion in the oil for 10 mins on a medium heat stirring regularly. Add the garlic, potato, chopped courgettes and peas and heat for a further 5 mins.
Add the veg stock, bring to the boil and simmer for 10 mins.
Take off the heat, add the chopped mint and cucumber to the pan together and blend until smooth with a hand held liquidiser.
Decorate with fresh seasonal flowers.
NOTE: Do not consume mugwort if you are pregnant.
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