Creamy Courgette and Mint Soup

Served in Tea Cups


  • 250 g peeled potatoes
  • 1 onion, diced
  • 60g butter
  • 250 courgettes
  • 700ml chicken/vegetable stock
  • 250 ml fresh cream
  • 40g fresh mint
  • fresh chives
  • Salt, pepper


  1. Boil the stock in a large pot. Add the potatoes, courgettes and cover the pot, simmering on medium heat for about 20 minutes until all the ingredients are soft.
  2. Allow the mixture to cool and liquidize to a smooth pulp.
  3. Add the cream until the soup is the desired consistency- you may add some milk or water if you find it too thick. Season with salt and pepper.
  4. Serve in fancy tea-cup with fresh mint sprigs and some chives, and a little drizzle of fresh cream
  5. This soup is also delicious served cold.