A great way for all the gardeners to use up their excess courgettes! Living in Yemen the markets are full of lovely honey coloured courgettes and I made this soup often. I haven't tried it with green courgettes but am sure it would work.
MethodIn a large saucepan, melt the butter, add the onions and cook until soft, add the garlic and the courgettes, just cover with the stock, bring to a simmoer and gently cook for 20 minutes or until the courgettes are just tender. Add the cream cheese and plenty of seasoning. (it needs salt to bring out the flavour) Whizz with a stick blender or blend in a processor. I have frozen this soup and it does freeze well.
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