Courgette & cauliflower soup

Serves 4-6

15ml/ 1 tbsp olive oil

400g/ 2 courgettes sliced

500g/ 1 med cauliflower chopped, include some stalks and leaves

2 bay leaves

20g/1-2 tbsp fresh herbs e.g. chives, parsley, thyme, or ½ tbsp dried mixed herbs

2 vegetable stock cubes (eg Kallo) or 4tsp Marigold Bouillon powder

1 litre water

Freshly ground black pepper to taste

1. Wash and chop courgettes and cauliflower.
2. Wash fresh herbs.
3. Heat oil in large saucepan and add cauliflower, stir fry for 1-2 minutes.
4. Add stock and bay leaves, cover and simmer for about 7 minutes until cauliflower is nearly cooked. Remove bay leaves.
5. If using dried herbs, add now.
6. Add courgettes, bring to the boil, cover and simmer for about 5 minutes until vegetables are soft.
7. If using fresh herbs, add now. Snip chives into the pot, add parsley (include stalks) and thyme leaves.
8. Liquidise and add freshly ground black pepper to taste.