I haven't updated for quite a while, exams and revision! But I have still been busy in the kitchen and taking photos of meals, with a definite means to be putting them up sometime on the blog, just exactly when is another matter!
I made this soup a week or so back for me and my housemate, we had lovely crunchy toasted bread on the side and I think we were both avoiding some kind of revision!
I kind of modified the recipe slightly, in that I used less courgettes, but it was still lovely!
2 tablespoons olive oil
3 garlic cloves (roughly chopped)
1 litre vegetable stock
1 x 400g tin of chickpeas (drained and rinsed)
a handful of fresh mint leaves (I used dried but still gave a lovely refreshing taste)
Trim the courgettes, slice them lengthways in half then chop them into chunks. Heat the oil in large saucepan and drop the pieces in, frying and sweating them for a few minutes. Add the roughly chopped garlic cloves and fry for a few more minutes. Then pour over the vegetable stock and leave to simmer. Add the chickpeas and a sprinkling of dried mint/handful of mint leaves. Simmer for half an hour. Remove from the heat to cool slightly and then blend, but blend gently so that you leave chunks of courgette and the soup is not of a watery consistency. Season with black pepper and squeeze in the lemon juice.
Serve with toasted, buttery crusty bread, preferably sitting outside in a sunshine filled garden!
Love FF x