- 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 boiling water
- Freshly ground pepper
- Large pan with lid
- Measuring jug
- 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 olive oil, the veg and a pinch of salt. 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 1cm-thick dice.
- 4.
Fill and boil your 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 boiling water. 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 feta. Taste and add a pinch of salt or pepper if needed. Ladle the soup into warm bowls. Top with the remaining 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.