About this recipe:This fast and healthy vegetable soup is flavoured with garlic, which has strong antifungal and antiviral powers and helps to prevent colds and flu.
600g (1lb 5oz) floury potatoes, peeled and cut into 1cm (½ in) slices
2 large cloves garlic, peeled and chopped
Salt and black pepper
1 yellow and 2 green courgettes, each about 140g (5oz), coarsely grated
extra virgin olive oil for splashing
4 large mint or basil leaves, torn
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Method Prep:10min › Cook:20min › Ready in:30min
Put the potatoes in a saucepan and cover with 1 litre (1¾ pints) water. Bring to the boil, skimming off the white foam that rises to the surface. Add the garlic and cook at a fast simmer for 10-12 minutes until the potatoes are soft enough to mash.
Remove the pan from the heat and mash the potatoes and garlic in their cooking water, adding salt and pepper to taste.
Add the grated courgettes and return the soup to the heat. Cook at a low boil for a further 5 minutes until the courgettes are just soft.
Ladle the soup into soup plates or bowls and top each with a splash of olive oil. Sprinkle with the torn mint or basil leaves and a little cayenne pepper. Serve at once, with bread.
Used different ingredients.
I like that this recipe is low fat but it was extremely bland...I didn't have much time to alter so all I could do to try and improve the flavour was add the juice of 1 lime and lemon as well as a little curry powder and extra cayenne pepper. - 17 Jun 2009
Very disappointed. I put a couple of tablespoons each of freshly chopped parsley and basil after reading petesjoy 's review. It was still bland. Sorry but I won't be making this recipe again. - 02 Aug 2010