Roasted Courgette & Basil Soup

Ingredients

• 1 kg courgettes, cut into 2cm rounds
• 4 garlic cloves, unpeeled
• 1 onion, roughly chopped
• 800 ml vegetable stock, hot
• 3 tbsp olive oil
• 30 g basil, leaves picked
• 30 g parmesan, finely grated
• 1 lemon, juiced
• Fine salt and black pepper
• 1 tbsp olive oil

Method

1. Heat the oven to 200°C, 180°C fan. Toss the courgettes with 2 tablespoons of the olive oil, season well and spread them across two large trays. Tuck in the unpeeled garlic cloves. Give the rounds space or they steam instead of developing the sweet, golden edges this soup needs.
2. Roast for 25 to 30 minutes, turning once, until the courgettes are deeply coloured and the garlic is soft inside its skin.
3. Heat the remaining olive oil in a large saucepan. Add the onion and cook for 6 to 8 minutes, until soft and translucent but not browned.
4. Squeeze the roasted garlic from its skins into the pan. Add the courgettes and hot stock, bring to a gentle simmer and cook for 5 minutes.
5. Pull the pan off the heat, add most of the basil and blend until completely smooth. Keeping the basil away from a hard boil protects its fresh colour and flavour.
6. Stir in the lemon juice and half the parmesan. Taste and add salt or black pepper if needed, then ladle into warm bowls. Finish with the remaining basil, parmesan and extra virgin olive oil.