Spiced Courgette Soup

Serves: 4

Prep: 10 mins

Cook: 10 mins

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METHOD:

To a medium saucepan add the olive oil, onion, garlic, chili flakes and seasoning. Cook over a medium/high heat, sweat for 3-4 mins, while stirring until cooked down and soft. Add the courgette and vegetable stock, bring to the boil, then turn down and simmer for 5 minutes. Remove from the heat, add your cream cheese and parmesan and blend with a stick blender or high-powered stand blender (ex. nutribullet). 

To serve, dry toast your pumpkin seeds in a pan until they start to split and get a little color. Season with flaky sea salt and more chili flakes if you like spice! Serve your soup in a bowl, topped with the toasted seeds and a drizzle of extra virgin olive oil.

INGREDIENTS:

• 1 Tbsp Extra virgin olive oil

• 1 Brown onion, finely sliced

• 2 Cloves garlic, finely sliced

• 3 Courgettes, quartered and finely sliced

• 1 Vegetable stock cube with 500ml boiling water

• 50g Cream cheese

• 50g Parmesan, finely grated

• ½ Tsp Chili flakes (makes a medium to spicy soup, add less or more to taste)

• Salt and Pepper to taste

• 40g Pumpkin seeds, toasted

TIPS: Can be kept in fridge for 3 days and also freezes well. Lightly roasted crushed walnuts or almonds also work well as a topping.