1 large courgette
1 chicken stock cube
1 tbsp olive oil
500ml boiling water
Finely slice the courgette (I used the julienne attachment on a mandolin). Fry over a medium heat until the courgette begins to brown. Add the water and crumbled stock cube. Bring to the boil then simmer with a lid on for about 20 minutes. Whisk to break up the courgette and serve.
To make this a more filling soup you could add a small handful of white rice with the liquid.
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