Courgette Mint Basil Soup Recipe
From the kitchen of Gibbston Valley Winery Restaurant Executive Chef Mark Sage, this simple courgette soup recipe uses ingredients that are seasonal to spring in the Central Otago winemaking region. Located in the South Island of New Zealand, spring in this part of the world takes place from September to November.
This recipe uses fresh mint and basil to create a beautiful soup that can be used as a starter, side dish and is a delicious vegan option.
By pairing it with some crusty bread and a salad you can turn this simple soup into a healthy and well-rounded meal.
Courgette Mint and Basil Soup
Serves 4 to 6
- 2 cloves garlic roughly chopped
- 120ml olive oil
- 1200g sliced courgettes
- 2 diced onions
- Fresh mint
- Fresh basil
- 1.5L vegetable stock
- Salt and pepper
Saute onions and garlic with the oil in a saucepan until soft and translucent but not browned. Add stock and cook gently for 20 minutes. Add courgettes and cook for only a few minutes (this retains the colour).
Remove from heat and add a good handful of basil and mint to taste, blend until smooth. Taste and adjust seasoning.
Pair with Gibbston Valley Pinot Noir.