By Fraser Reid
This is one of our most popular soups; the courgettes make it silky smooth. Deseed the chilli if you don’t like it too hot.
Heat a pot on a medium-low heat and add the oil or butter. Fry the onion and garlic for 5–10 minutes until soft.
Add the carrots, courgettes and chilli to the pot, mixing everything together.
Pour in 1.2 litres of boiling water and the crumbled stock cubes, turn up the heat and brin