Courgette and feta soup
Ingredients
- 2 tbsp butter
- 2 onions sliced
- 2 cloves garlic finely chopped
- 900 ml vegetable stock
- 100 g feta cheese
- 100 g cashew nut or other
- 2 courgettes diced
- 2 tbsp butter
- 4 tbsp. Mixed seed and nuts
- Salt and pepper
Method
- Heat the butter in large pan over a medium heat, add the shallots, gently sauté for 2 minutes. Add garlic and sauté for further 1 minute.
- Add the stock and feta and cashew nuts.
- Bring to boil then add the chopped courgettes. Bring back to the boil and simmer over medium heat for a further 4-8 minutes or until the courgettes are just softened yet still green. Lightly season with sea salt and white pepper.
- Remove from the heat and using a handheld blender, mix into a smooth consistency. Add the butter to the soup.
- Check seasoning and adjust as required. Keep warm.
- Serve immediately with a sprinkle of seed and nuts toasted.
