Serves 4 | Prep 7 mins | Cook 20 mins
100g mint
1 large onion, fi nely sliced
1 litre water
1 tbsp pine nuts or fl aked almonds
25g butter
1 clove garlic, grated
1 lemon, fi nely grated zest and juice
¼ tsp pink peppercorns, crushed
¼ tsp black peppercorns, crushed
¼ tsp salt
pinch of sugar
2 medium courgettes, diced
Mint and courgette soup
1. Put 75g of the mint in a saucepan with the onion and water and bring to the boil. Simmer for 20 minutes.
2. Dry-fry the pine nuts or flaked almonds until just colouring. Reserve in a small bowl. Shred the remaining
25g of mint leaves and add to the pine nuts or almonds.
3. Melt the butter. Add the garlic, lemon zest, pink and black peppercorns, salt and sugar. Mix well then add the courgettes. Fry, stirring, until the courgettes are just starting to colour.
4. Add the lemon juice. Strain over the mint stock. Check the seasoning. Ladle into bowls and divide the pine nuts or almonds and mint shreds between the bowls. Serve.