3 medium-sized courgettes
600 ml of good quality stock
juice of 1 lemon
a good handful of basil leaves
- Chop the leeks quite finely, and sweat in plenty of olive oil in a large saucepan. Cut the courgettes into smallish pieces, add to the leeks and continue to cook for 10 minutes or so.
- Add the stock, bring to a boil, cover, reduce to minimum and cook for another 20 minutes.
- Add the lemon juice, chopped basil leaves and about quarter a teaspoon of salt. Turn off the heat and allow to cool a little before liquidising. Taste and add a little more salt or lemon juice if required.