Courgette and Potato Soup

Two of my children claim not to like courgette/zucchini but they don't hesitate to devour this soup.

Ingredients Serves 4 1 kg courgettes - any size and colour 400g potatoes (suitable for mashing), peeled or scrubbed 2 cloves garlic, peeled & crushed 1 medium onion, peeled & chopped 30ml olive oil Handful fresh chives, chopped Handful fresh summer herbs of your choice, chopped 1 liter water (or mild-flavoured stock)

Method Wash the courgettes and chop them into chunks. Cut the potatoes into cubes (smaller than 1 inch). Heat the oil gently in a large pan. Add the onion and garlic. Gently cook for about 5 minutes, to soften. Add the potatoes. and stir. Cook gently for about 2 minutes. Add the courgettes, garlic and water, stir. Bring to the boil and simmer gently for 10 minutes, or until the potatoes are soft. Remove from the heat and liquidise the soup. Add the herbs. Season to taste with salt & pepper. Serve with fresh bread and grated pamersan cheese. This recipe is also fantastic with crumbled blue vein cheese added to your bowl.  I also add a pinch of chili when adding the water for a little more depth of flavour.