Courgettes tend to play a supporting role in most recipes, but here they finally get the bowl to themselves. Their mild flavour creates a smooth, fresh soup that feels light without leaving you hungry half an hour later. The trick is to cook the courgettes for only a few minutes. You want them tender, but still bright green. Boil them for too long and the soup can lose both its colour and its clean, garden-fresh taste. A handful of coriander and mint goes into the blender, giving each spoonful a cool herbal note that works well with the yoghurt.

Tip: A few edible flowers look beautiful, but they are optional. Fresh herbs will do the job just as well.

Prep: 20 minutes | Cook: 15 minutes | Chilling: 2 hours | Serves: 4

Ingredients

• 1 tbsp olive oil
• 1 small onion, chopped
• 1 garlic clove, crushed
• 700g courgettes, sliced
• 500ml vegetable stock
• ½ cup fresh coriander
• ¼ cup fresh mint leaves
• 150g Greek-style yoghurt
• Juice of 1 lemon
• Salt and black pepper

For the toppings:

• 200g mixed baby tomatoes, halved
• 1 tbsp olive oil
• ½ tsp honey
• ½ cup croutons
• 3 tbsp pumpkin seeds, toasted
• Extra yoghurt
• Fresh herbs and edible flowers

Method

1. Heat the olive oil in a saucepan over medium heat. Add the onion and cook for five minutes until soft.
2. Stir in the garlic and courgettes. Cook for three minutes.
3. Pour in the stock and simmer for eight to ten minutes, until the courgettes are just tender.
4. Remove the saucepan from the heat and allow the mixture to cool.
5. Add the coriander, mint, yoghurt and lemon juice. Blend until smooth.
6. Season well, then refrigerate for at least two hours.
7. Heat the oven to 200°C. Toss the tomatoes with the olive oil, honey, salt and pepper. Roast for 12 minutes.
8. Divide the chilled soup between bowls. Finish with roasted tomatoes, croutons, pumpkin seeds, yoghurt and herbs.