Courgette, garlic and kale soup

Ingredients

2	Onions, quartered
6 cloves	Garlic, peeled
3 Tbsp	Olive oil
2 Tbsp	Butter
1 tsp	Cumin
1 tsp	Coriander
6 medium	Courgettes, chopped roughly (Main)
500 ml	Stock, chicken or vegetable
2 cups	Kale leaves (Main)
1 cup	Basil leaves
2 cups	Croutons, to serve

Directions

1. Set oven to 180C.
2. Place onions and garlic on a sheet of tinfoil and drizzle with oil. Pull the sides of the tinfoil together tightly. Bake for 40 minutes until the vegetables are soft and squishy.
3. Heat butter in a large pot. Add onions, garlic, cumin and coriander, stirring for two minutes, then courgettes, stock and kale. Bring to a simmer for 15 minutes, until the courgettes are completely soft. Add basil and season.
4. Blitz with a blender stick until almost smooth.
5. Reheat, check the seasoning and serve with croutons.

See more of Angela's courgette recipes

• Lamb and quinoa-stuffed courgettes
• Ricotta and parmesan-stuffed courgette flowers