Sometimes the most satisfying dishes are the ones you throw together quickly with ingredients left over in the fridge. Last weekend after catering a four course wedding breakfast I found myself with a big bag of courgettes left over. I have no idea why I had over estimated on courgettes when I was only using them in a roast vegetable stack for the vegan option on the wedding menu but with a work trip to Sydney the next day and a hubby that won’t eat veg if I don’t cook them I wanted to use them up. A quick courgette soup was the answer and as I was getting the veg out of the fridge my eyes landed on a jar of Kasundi I had bought the week before while at the farmers market in Doubtless Bay, those flavours would give it some zing. If you don’t have a jar of Kasundi here is a recipe if you want to make it. I’m certainly going to when I have more time, it’s great for additional flavours to a dish or using as a chutney or dip.
8 courgettes/zucchini, grated or julienned in a food processor
2 tbsp Kasundi
2 cloves garlic, crushed or finely chopped
2 cups veg stock
2 cups water
4 spring onions, finely sliced
Salt & pepper
Pinch cayenne pepper, optional
In a large pan over a medium heat, add a tablespoon of olive oil and the sliced spring onions and garlic.
Cook for two minutes and then add the Kasundi, courgettes, stock and water.
Let the soup simmer for 10 minutes.
Season with salt and pepper and a pinch of cayenne pepper if you like a bit more chili kick.
How simple is that?
Serve with a nice crusty loaf.
This is where I bought my beautiful pot from, The Stone Store in Keri Keri which is the oldest stone building in NZ.