Baby Marrow (Courgette) and Basil Soup

Always on the look out for ways to zhoosh up my veggies, especially those which I eat regularly, and thinking of satisfying soups as the cold weather approaches, I came across a pretty bland fat-free recipe for baby marrow / courgette and basil which, which lacked depth in flavor.

Testing the ingredients, which can definitely be further tweaked to appeal to various tastes, I put this together and the result was a satisfying soup .  I used home made chicken stock, added chilli for heat and home made green curry paste as a flavor enhancer.  This turned out into quite a delightfully tasty soup concoction which may be further improved by adding coconut milk if desired.  The sweetness of the basil, infused with other spices, adds a flavorsome taste to the blandness of the baby marrow.  I used small courgettes.

• Add the, cumin seeds, onion and oil of choice in a deep pot and fry for a few minutes until soft and translucent.

• Add in the baby marrows and stock or water and bring to the boil, then reduce the heat and simmer for 5-10 minutes until tender.