Mint and courgette were made for each other. In this soup, the quick cooking of the courgette and the last-minute addition of the mint and parsley give the soup a sharp, fresh flavour. It’s a very pretty pale green, with darker green flecks.
Heat the butter in a large pan and gently sweat the spring onions in it until they are soft but not coloured. Stir in the courgettes and potato, and season generously. Pour on the hot stock and bring it to the boil. Turn down the heat and simmer for 5 minutes.
Pour the soup into a food processor or liquidiser, add 3