Courgette Soup with Pasta and Herbs

I have a huge amount of courgettes, I've started giving them to friends and colleagues again but I still have loads which is why last Saturday, on one of the hottest days of the year, I made courgette soup! Not nice cold soup but courgette soup with pasta for the freezer. Needless to say it was very hot work! But delicious at the same time. This soup has a delicious herby flavour to it and the pasta adds an extra dimension texture wise making it filling too.

In other news still no cat or date for spaying the cat. I'm going to ring tomorrow to see if I can get some more information, otherwise I just have to wait.

Courgette Soup with Pasta and Herbs (adapted from Leiths Vegetarian Bible)

(Serves 4)

450g courgettes

2 tbsp olive oil

1 large onion, finely chopped

3 clove garlic, chopped

720ml vegetable stock

150ml white wine

salt and pepper

1/2 tsp dried chilli flakes

1 tbsp fresh oregano, chopped

55g small pasta shapes

1 tbsp fresh chives, chopped

1 tbsp fresh basil, shredded

Cut the courgettes into 1cm cubes. Heat the oil in a large saucepan, add the onion and garlic and fry over a low heat until soft and transparent. Add the courgettes, cover and leave to sweat for 5 mins.

Pour in the stock and wine. Season with salt and pepper and add the chilli flakes and oregano. Simmer for 20-25 mins until the courgettes are tender. Blend until smooth and return the soup to the pan.

Cook the pasta in a separate saucepan according to packet instructions and when done add it to the courgette pan. Add the chives and basil to the soup and check the seasoning. Serve topped with a few parmesan shavings.