If you are still picking lots of courgettes or just forgotten about the one and it became a marrow, this is a good way to use them up. And of course garlic is very healthy.
1.5 kg of courgette
1 bulb of garlic
2 handful of peas
spring onions
fresh parsley
parmesan cheese
Cut the courgettes into big chunkes and roast them in the oven with a drizzle of olive oil on them. When they are half ready, after about 15 minutes, put in the garlic too. Don’t peel the garlic gloves, you will be able to squeeze the roasted garlic puree out of the skin, smells and taste so good.
Bring about 1.2 litres of water to the boil and chuck the rosted garlic, courgettes and peas in. Season with salt and pepper and simmer it until the peas are cooked. Let it cool down a little bit and blend it well, garnish with the parmesan, spring onions and fresh parsley.
It is a very green soup and would be almost tasteless without the garlic. According to your taste and to what you have available you can add few mushrooms, a leek and if you want it a bit thicker a potato or two and a drop of double cream too or mascarpone cheese. The combinations are endless, experiment and please your taste buds.
