We’ve been inundated with tonnes of fresh, local squash lately and we’ve almost had more than we know what to do with. I’ve been making soups a lot as the weather has been getting cooler and this is currently one of my favourites… It literally takes minutes to prepare so it’s a great lunchtime option.
(Serves 4)
- 4-6 zucchini (washed and roughly chopped)
- Generous drizzle of olive oil
- Couple of pints of veg stock (I generally use Kallo organic stock cubes)
- Generous sprinkle of dill (fresh or dried is fine)
- Salty and pepper to season
- Half a lemon
- Heat the olive oil up in a pan
- Add the zucchini and gently sauté for a few minutes to soften them
- Add the vegetable stock
- Allow to simmer for 5 minutes
- Remove from the heat and blend (I just used a hand-held blender for this, which worked really well and cuts down on washing up!)
- Add the dill, salt and pepper to taste
- Squeeze in the fresh lemon juice and stir
- Serve with warm, crusty bread