Carrot and Courgette Soup
A light soup with a creamy hit. I am always amazed how delicious a soup tastes when you sautée the vegetables in butter to start. You don’t need loads of butter but a generous knob makes a good soup taste really delicious.
Today I had a large carrot, a red pepper, a large onion and a courgette …. prepared them and sautéed them in a large knob of butter for five minutes on a medium heat. Added enough water to cover the vegetables, some fresh oregano (parsley or thyme perfect too if you have them) and one chicken stock gel. I had a little fresh pesto and added a teaspoon to the soup. Left it simmer for 20 minutes and blended it. I added a splash of cream (or milk) and stirred well. Seasoned well with freshly ground pepper.