Ingredients
1 kg of small courgettes
300 g of onions
1 head of roasted garlic
olive oil
1/2 glass of white wine
1 litre of vegetable stock
salt
Method
- Peel and chop the onion, top and tail the courgettes and chop into small chunks. Put in a large saucepan with plenty of olive oil and gently sautee until done (about 15 minutes).
- Add the white wine, roasted garlic and stock, bring to the boil and simmer gently for about 15 minutes. Allow to cool a little, whizz with a stick blender, check for salt and add more if necessary.