400g courgettes trimmed and sliced
1 large onion peeled and diced
450ml vegetable or chicken stock
A handful of baby spinach leaves or a bunch of Watercress
175g garlic and herb goats cheese
150 ml double cream
Fresh herbs for garnish – chives, dill
Put the courgettes and onion in a large saucepan with the stock. Bring to the boil. Cover and simmer for 15 – 20 minutes until the vegetables are soft. Add the spinach or watercress, leave to wilt.
Blend the soup in food processor or liquidiser.
Crumble the goats cheese and stir into the soup.
Reheat the soup gently, remove from the heat and stir in the cream. Season.
Serve garnished with freshly chopped herbs.
Davina Tibbetts – New Forest Show 2016