Minestra di Zuccini Courgette Soup I am using courgettes, but it works equally well with marrow or cucumber also. But why limit yourself there? Apply the same preparation and cooking method as below and throw away all those prolonged cooking time soup recipes and make them the fresh way . . . you might just need to cook the soup a little longer for root vegetables like carrots or blanch and refresh leaf vegetables like spinach first. Ingredients     courgettes  500 gm     olive oil 50 ml     flour 25 gm     chicken or vegetable stock 1- 1/2 ltr     basil - fresh and finely chopped 1 tbs     mint - fresh and finely chopped 1 tbs     cream  75 ml Method    1. Rinse the courgettes, top and tail if required and cut into small pieces    2. Place in a food processor and pulse until finely chopped (complete in two or three lots depending on the size of the processor)    3. Lightly heat the oil in a saucepan, add the courgette and gently cook until lightly softened but not browned and oil has been absorbed (approx. 2 - 3 minutes)    4. Sprinkle in the flour and stir through. This small amount of flour is to allow the oil to be absorbed more and lightly thicken the soup, it may be omitted if you wish    5. Add the stock, Stock Recipes bring to the boil and simmer for 5 - 10 minutes    6. Stir in the basil and mint    7. Stir through the cream, allow to boil once more    8. Pour into bowls and serve with grated / shaved cheese on top: cheddar, parmesan, pecorino, etc. Chef Jos Wellman Tutor, author and restaurateur New Zealand    Read also: Potato Cake With Goat's Cheese Recipe  Caesar Salad Recipe Borscht Soup Recipe   Red Onion Galettes Recipe Fish Soup Recipe