1 Lb Courgettes
1 or more Chilli Peppers - to suit your taste
(I use 3 red hot chillis usually but Numex Twilight and Jalapino varieties work well)
1 pint Vegetable stock
1 small red onion
1 tablespoon Olive Oil
serve this soup with chunks of granary, rye and wholemeal bread.
Vary the amount and variety of chilli pepper to suit your own taste.
Put the oil in a large pan and heat over a high flame until sizzling. Reduce heat.
Wipe, top & tail, then slice the courgettes into 1/2 inch (1cm) slices. Add to pan and cover.
Wipe, top & tail and chop the peppers and add to the pan. Stir once and replace lid.
Peel and slice the onion. Add to pan. Stir once and replace lid. Cook until the onion is transparent, then remove from heat and allow to cool slightly.
Tip the cooked vegetables into a blender and process until smooth. Return to the pan and add the stock. Re-heat, whisking or stirring well to mix the stock and pureed vegetables.
When the soup starts to boil reduce the heat and simmer gently for an hour.
1 or more Chilli Peppers - to suit your taste
(I use 3 red hot chillis usually but Numex Twilight and Jalapino varieties work well)
1 pint Vegetable stock
1 small red onion
1 tablespoon Olive Oil
serve this soup with chunks of granary, rye and wholemeal bread.
Vary the amount and variety of chilli pepper to suit your own taste.
Put the oil in a large pan and heat over a high flame until sizzling. Reduce heat.
Wipe, top & tail, then slice the courgettes into 1/2 inch (1cm) slices. Add to pan and cover.
Wipe, top & tail and chop the peppers and add to the pan. Stir once and replace lid.
Peel and slice the onion. Add to pan. Stir once and replace lid. Cook until the onion is transparent, then remove from heat and allow to cool slightly.
Tip the cooked vegetables into a blender and process until smooth. Return to the pan and add the stock. Re-heat, whisking or stirring well to mix the stock and pureed vegetables.
When the soup starts to boil reduce the heat and simmer gently for an hour.
Date:2007-05-16 
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