Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the olive oil in a pan over a medium heat and cook the onion with a pinch of salt for 10 minutes until softened but not coloured. Add the garlic and cook gently for a few minutes then tip in the courgettes and cook gently for 20 minutes.
Pour in the vegetable stock and bring to the boil for a few minutes. Use a stick blender to whizz the soup until completely smooth, then stir in the crème fraîche and three-quarters of the mint and whizz again. Season.
Spoon into bowls and top with more crème fraîche and mint leaves, and some lemon zest, if you like.