Friday, 2 August 2019

Courgette and mint soup

This soup is very light and refreshing - well needed for summer days.It's also perfect for using any leftover vegetables that you may have at the back of your fridge.


2 Tbsp olive oil
1 leek, sliced
2 cloves of garlic
2 celery sticks, sliced
2 medium size courgettes or more, also sliced
pinch or two chilli flakes 
1 litre veggie stock 
salt and pepper
fresh mint
feta cheese for garnish + mint leaves as well as olive oil

In a large cooking pot heat up the oil, add the leek and garlic and sauté for five minutes.
Add the celery and courgettes, season with salt and pepper and cook for about 5 minutes.
Add the stock and bring to the boil.
Cook on low heat for 20 minutes.
Blend the soup until smooth. Stir through the chopped mint.
To serve scatter some mint leaves, feta cheese, pepper and olive oil if you wish.

Enjoy !!!

I am sharing this recipe with Veghog and Eat Your Greens


  1. What a lovely vibrant green summer soup, I want to tuck in straight away! Thank you so much for sharing it so early in the month, and enjoy your time in Macedonia! :)

  2. Your courgette and mint soup looks absolutely delightful and wonderfully presented, I too want to tuck in. Thank you so much for joining in with #EatYourGreens and have a good time in Macedonia.

  3. Its been a while Laura, I hope your well.

    1. Hi Shaheen, I am ok thanks for asking, been busy with work, homeschooling, I am still cooking though :) btw I've found you on Instagram xx