1 onion finely chopped
5 garlic cloves – pressed or finely chopped
3 tablespoons olive oil
3 medium/large courgette
1 large handful curly parsley
½ lemon (sliced)
Small chilli (strength to taste) finely sliced.
Coco yogurt or cream/crème fraiche (1 spoon per serving)
Heat a little oil in a medium sized pan and add the onion and garlic. Gently fry for 5 minutes.
In the meantime cut the courgette into rough cubes and add to the pan. Saute for a further 5 minutes, stirring occasionally.
Chop the parsley and add to the mix with approx. 500ml water. Bring to a gentle simmer for 5-8 minutes.
Remove from the heat and either mix in the pan with a handblender or use a glass blender.
Slowly add the remaining water to the consistency you desire. Add S&P, and some nutmeg (start with ½ teaspoon and gradually add more to suit your preference).
Simmer again in a pan for 2 minutes.
Slice the lemon into slices and saute in an oiled pan for approx. 2 minutes. Serve the soup topped with lemon slice, thinly sliced chilli if desired, a spoon of coco yogurt or crème fraiche (if tolerated) and topped with microgreens or watercress.