Instructions

1. Prepare the Vegetables

Wash and slice the courgettes. Roughly chop the spinach and mint leaves.

2. Sauté Aromatics

Heat olive oil in a medium-sized pot over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant (about 3-4 minutes).

3. Cook the Courgettes

Add the sliced courgettes to the pot. Sauté for 5 minutes, stirring occasionally, until they begin to soften.

4. Simmer the Soup

Pour in the vegetable stock and bring to a boil. Lower the heat, cover the pot, and let it simmer for 10-12 minutes until the courgettes are tender.

5. Add Spinach and Mint

Stir in the spinach and chopped mint. Let them wilt into the soup for about 2 minutes.

6. Blend the Soup

Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches (let it cool slightly first for safety).

7. Add Creaminess (Optional)

If desired, stir in the milk or cream and heat gently without boiling. Season with salt and black pepper to taste.

8. Serve and Garnish

Ladle the soup into bowls. Garnish with fresh mint leaves or a drizzle of olive oil. Serve hot with crusty bread or crackers.