Try this delicious recipe idea from Luke Mangan drawing on fresh seasonal produce.
Ingredients
1 tbsp butter.
2 small brown onions, finely chopped.
1 large potato, peeled and diced.
8 medium zucchinis, trimmed and chopped.
4 cloves garlic, roughly chopped.
3 cups chicken stock.
Sea salt and freshly ground black pepper.
Method
In a large pot, heat the butter and add the onions, potato, zucchinis and garlic. Cook for 5 minutes over medium heat, stirring occasionally.
Add the stock, bring to the boil, then turn the heat down and simmer until the potato is tender.
Puree about a third of the soup and return it to the pot. Stir through and season to taste.