Roast Courgette and Basil Soup

1. Preheat oven to gas mark 6/200°C/400°F. Cut 25g of the courgettes into ribbons using a potato peeler, set aside for garnish.
2. Cut the remaining 225g of courgettes into diagonal slices approx 1 cm thick and place on a baking tray. Brush with 1 tbsp oil and roast for 15–20 minutes, turning once, until golden. Drain on kitchen towel.
3. Sautée the leek, garlic and parsnip in the remaining oil for 10 minutes until soft. Slice the lemon grass in half, crush with the back of a knife and add to the vegetables.
4. Pour over the stock, add the bay leaves and simmer for 15 minutes.
5. Add the courgettes and basil and cook for a further 5 minutes.
6. Blanche the courgette ribbons in boiling water for 1–2 minutes.
7. Remove the bay leaf and lemon grass and blend the soup to a thick consistency.
8. Serve the soup with a garnish of courgette ribbons and drizzle each bowl with a tablespoon of coconut cream.

For more great ‘Soups and Sandwiches’, click here.