Three C’s Soup (Courgette, Chickpea & Cumin).

Ingredients –
1 tbsp flavourless oil
3 tsp cumin seeds
1 tsp curry powder
3 medium courgettes shredded or grated
1 medium potato grated
2 cans chickpeas, drained
1.5 litres vegetable stock
1 oz unsalted butter
Seasoning to taste
Crème fraîche (optional)

In a large pan heat the oil, add the cumin seeds and fry for a few minutes until the aroma of the spice is rleased. Add the curry powder and fry for a few seconds more.

Add the shredded courgette and potato and stir on a medium heat until the courgettes are softened.

Add the drained chickpeas and the vegetable stock and simmer on a low heat until all the vegetables are cooked. Liquidise (a stick blender is best for this) and season to taste.

If a foamy top appears (which it probably will) add the butter and ‘whiz’ again until all is amalgamated. (This technique beats the hell out of fiddling around skimming, but it only works with soups that benefit from the taste of butter).

Serve either hot as a warming winter soup or chill thoroughly and serve cold dressed with a swirl of Crème fraîche.

Lynne Joyce, invented 26.03.2013