- 3 courgettes
- 1 onion
- 1 garlic clove
- 1 tbsp mild curry powder
- 75g lentils
- 50g coconut cream
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
- 750ml boiling water
- 1.
Trim the ends off the courgettes and roughly dice into small pieces. Peel the onion and finely chop. Peel the garlic and crush or finely chop.
- 2.
Pour 1 tbsp oil into a pan and bring to a medium heat. Slide in the courgettes, onion and garlic. Sprinkle in the mild curry powder and a good pinch of salt and pepper. Fry for 5-6 mins, stirring occasionally, till the vegetables are softened.
- 3.
Pour the lentils into the pan and crumble in the coconut cream. Cover with 750ml boiling water and stir well to combine. Bring to the boil, then reduce to a simmer and cook gently for 20 mins, till the lentils are tender.
- 4.
Use a stick blender to whiz the vegetables into a smooth soup. No stick blender? No problem. Simply pour the vegetables and liquid (in batches if necessary) into a food processor and blend.
- 5.
Ladle the courgette and coconut soup into deep bowls and serve.