Courgette is one of my favourite vegetables and happens to also be exceptionally versatile. I use it for so many of my dishes and it works very well as in ribbons as a replacement for pasta. It is packed with Vitamins K and C and is on the list of ‘greens’ to eat regularly. In my take on the classic Vichyssoise soup I use it instead of the potato. I hope you enjoy it.



4 courgettes sliced
2 tbsp very light cooking olive oil
2 leeks slices
1 small onion sliced
2 garlic cloves sliced
1 tsp salt  (to taste)
Chopped coriander for garnish/ or courgette ribbons
2 ½ cups water

Place the olive oil in a large soup pot on a medium heat. Add the leeks and onions and saute for about 10 minutes or until soft. Stir in the garlic, courgette’s and season with salt and pepper. Allow to cook for about 15 minutes before placing the mixture in a blender with the water and blend until smooth. Return the mixture to the soup pot and cook on a low heat for another 10 minutes, tasting for seasoning.

Garnish with the chopped coriander and enjoy.

It can be served cold or hot.