- 2 courgettes
- 1 large potato
- 1 fennel bulb
- A handful of mint, leaves only
- 2 tsp fennel seeds
- 1 onion
- 1 garlic clove
- 1 vegetable stock cube
- 120g feta
- 1 lime
- 1 tbsp olive oil
- Sea salt
- 600ml hot water
- Freshly ground pepper
- Large pan with lid
- Hand blender or food proccessor
- 1.
Trim and dice the courgettes. Trim the fennel, saving any fronds for garnishing. Dice the fennel. Peel and finely chop the onion.
- 2.
Place a large pan on a medium heat for 1 min. Add 1 tbsp oil, the courgette, fennel and onion with a pinch of salt and cook for 8 mins, stirring often, till the veg have softened and lightly coloured.
- 3.
While the veg cook, peel and grate the garlic. Peel and chop the potato into 1 cm-thick dice.
- 4.
Boil the kettle. When the veg have cooked for 8 mins, add the garlic and 2 tsp fennel seeds to the pan. Cook for 2 mins, stirring. Add the potato, crumble in the stock cube and stir. Pour in 600ml hot water from the kettle. Pop a lid on the pan and simmer for 15 mins till the potato is tender.
- 5.
While the soup simmers, zest and juice the lime, keeping the juice and zest separate. Crumble the feta. Roughly chop the mint leaves.
- 6.
When the veg are tender, add the lime juice and all but a few pinches of the mint leaves. Blend the soup with a hand-held blender till smooth and creamy, or whizz it in batches in a blender.
- 7.
Stir through half the crumbled feta. Taste and add more salt or pepper if needed. Ladle the soup into a couple of warm bowls. Top with the remaining crumbled feta, the lime zest, mint leaves and any fennel fronds.
- Tip
Eat & Keep
This soup will keep in the fridge for up to 3 days or in the freezer for up to 3 months. Add all the feta and mint to the soup, along with the lime zest. Divide between individual containers, cool, then seal and chill or freeze. Defrost overnight and reheat till piping hot.