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Spicy courgette and potato soup

May 16, 2010

Delicious, thick, comforting soup with a spicy kick. The rosemary, ginger and chilli go surprisingly well together.

1 tbsp sunflower oil
1 tbsp extra virgin olive oil

3 courgettes, chopped into 1″ pieces
500g potatoes, chopped into 1/2″ pieces
2 medium onions (1 red if available), chopped
2 cloves garlic, chopped
1″ piece fresh ginger, chopped
1 mild fresh chilli, chopped

1 bay leaf
1 large sprig rosemary

1.2 litres water/stock
200ml any old white wine

Sweat the onion, garlic, chilli and ginger for about 6 to 7 minutes on a low heat, until soft. Increase to medium heat and add the rest of the veg. Fry for another 5 minutes, stirring frequently. Add the wine, if using, and cook for a further 3 minutes. Add the rest of the liquid and the herbs and bring to the boil. Simmer for about 20-25 minutes, until the potatoes are cooked but still firm. Remove the bay leaf and rosemary sprig and blend. Stir in another tbsp of olive oil and serve. Top with fresh black pepper and a swirl of (soya) yoghurt.

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