What you'll need

Serves 2

  • 2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 200 g rindless bacon, chopped
  • 6 small zucchini, chopped
  • 1½ cups chicken stock
  • 2 tablespoons chopped fresh mint, plus extra for garnish
  • salt and black pepper

The easy bit

  1. Heat 1 tablespoon olive oil in large saucepan, add onion, garlic and bacon and cook for 5 minutes or until bacon is golden brown.
  2. Add zucchini and cook, stirring, for 1 minute or until heated through.
  3. Add stock and bring to the boil.
  4. Reduce heat and simmer for 10 minutes or until courgette is tender.
  5. Remove from heat and stir in the chopped mint. In batches, blend the soup in a food processor until smooth.
  6. Return to the saucepan and cook over a low heat, stirring, for 3 minutes or until heated through.
  7. Season with salt and pepper and sprinkle with extra mint to garnish.

Tip: For a vegetarian option, replace the chicken stock with vegetable stock and omit the bacon.