Courgette and Bean Soup
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp mild curry powder
450g/1lb courgettes (zucchini), sliced
350g/12oz potatoes, diced
1 x 400g/14oz can butter (lima) beans, drained and rinsed
1 x 400g/14oz can borlotti beans, drained and rinsed
1.5 litres/2½ pints/6¼ cups vegetable stock
salt and ground black pepper
snipped fresh chives to garnish
1 Heat the oil in a pan. Add the onion and garlic and cook over a low heat for 5 minutes. Add the curry powder and cook, stirring, for 1 minute. Add the courgettes and potatoes and cook for 2
2 Add the beans and stock and bring to the boil. Reduce the heat, cover the pan and then simmer gently for 25 minutes, stirring occasionally, until the potatoes are tender. Season to taste with salt and pepper.
3 Serve the soup in warmed bowls sprinkled with chives.