Courgette & basil soup

Step by Step

Step 1

Put the oil in a large saucepan and set over a medium heat. Add the garlic cloves, then reduce the heat to medium-low and cook for about 4 minutes, stirring a few times, until golden but not taking on too much colour. Add the courgettes, stir to combine, then increase the heat to medium-high and cook for 12-15 minutes, stirring often, until the courgettes have softened and are starting to break down.

Step 2

Pour over the stock and 300ml water, add the salt and plenty of black pepper, then bring up to a simmer. Simmer for 5 minutes, then add the spinach, basil and sugar. Cook for a minute until the leaves start wilting, remove from the heat, then use a stick blender to whizz until smooth (or whizz in batches in an jug blender). Ladle the soup into bowls and spoon 1-2 tsp pesto over each portion to serve.