Courgette shoots & leaves soup

Name: Courgette shoots & leaves soup
Ingredients: 2 tbsp olive oil; 2 mild habanero chillies, such as Apricot or Bellaforma, deseeded and thinly sliced; 2 mild habanero chillies, such as Apricot or Bellaforma, deseeded and thinly sliced; 2 mild habanero chillies, such as Apricot or Bellaforma, deseeded and thinly sliced; 3 garlic cloves, chopped; 2 courgettes, cut into 5mm dice; A bowlful of youngish, tender courgette leaves, shredded; A bowlful of youngish, tender courgette leaves, shredded; 2 celery sticks or 3 lovage leaves, shredded; 2 celery sticks or 3 lovage leaves, shredded; 1 large tomato, skinned and roughly chopped; A splash of Marsala or sherry; A splash of Marsala or sherry; A few slices of bread; 3 courgette flowers; A splash of extra virgin olive oil; A handful of Greek basil or oregano; A handful of Greek basil or oregano; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper

Preparation info

Serves
3

Difficulty
Easy

Appears in

A Year at Otter Farm

By Mark Diacono

Published 2014

About

A gloriously bright and lively soup that takes the shoots, tips, leaves, fruit and flowers of the courgette and puts them to use. It is a very adaptable recipe — you can make this with just the shoots in early season, shoots and flowers mid-season to keep courgette production under control, or all parts later in the summer and into autumn. Squash shoots and tips work equally well.

Mild habanero chillies are perfect here – they are all big aromas and fruitiness with just a tickle of

Ingredients

Soup
Vegan
Summer
September
August
July
Autumn

Ingredients

Method