Courgette and Dill Soup

Courgette and Dill Soup

Serves:  4

Ingredients

• 1 onion, finely chopped
• olive oil
• 500g courgettes 
• 350g potatoes 
• 1 litre vegetable stock
• 1 tsp herbs de provence
• black pepper
• 1 large clove garlic, crushed
• 2 tbsp dill, chopped - plus extra for serving
• 2 tbsp (vegan) Worcester sauce
• Salt to taste

Instructions 

1. Sauté the onion in a little olive oil until softened.
2. In the meantime, wash and peel the potatoes and cut them and the courgettes into equal sized pieces. Add these to the onions, together with the vegetable stock, herbs and pepper. Bring to the boil, then reduce the heat and let the soup cook over a medium heat for 15-20 minutes until the potatoes are soft.
3. Add the crushed garlic, dill and Worcester sauce and simmer for a further 2-3 minutes. Liquidise with a hand blender or in a food processor. Check the seasoning and serve decorated with a sprig of dill.
4. Tip: If you have any dill left over, pop it into a bag or container and freeze it. Next time you need some it will be ready to use straight out of the freezer.

Source: veganrecipeclub