veggie soup

This is a good way of using early courgettes, when they tend to be a bit mis-shapen, or when they all ripen at the same time!

1 large onion, diced
3 garlic cloves, crushed
2 tablespoons olive oil
1 1/4 pints chicken stock
6-7 courgettes, thickly sliced
5-7 medium sized potatoes, cubed
4-5 fresh carrots, peeled and sliced
2 slices smoked streaky bacon, cut into pieces then grilled/microwaved
1 tablespoon each of thyme and sage (dried or fresh)
1/2 tsp mustard seeds
Salt and black pepper

1. Place the olive oil, onion and garlic in a large, deep pan. Cook over a medium heat, with the lid on, until the onions are golden.

2. Add the stock, potatoes, carrots, herbs, mustard seeds and seasoning. When the potatoes and carrots are nearly soft, steam the courgettes (over the pan in a metal colander if you have one).

3. Scoop out half of the potatoes and set aside with half of the courgettes. Place the remaining courgettes in the pan.

4. Blend the soup in a food processor or blender and return to the pan.

5. Add the reserved potatoes, carrots and courgettes, and throw in the cooked bacon. Reheat to serve. Serve with big chunks of crusty white bread and butter!!