COURGETTE SOUP

SERVES 4 | LECTIN FREE | SALICYLATE FREE

INSTRUCTIONS

Peel the courgettes and scoop out and discard their seeds (this reduces the lectin levels). Slice them and the onion finely and put in a pan over a medium heat together with the olive oil. Fry until they start to turn brown.

Then add the water and the salt and leave to simmer while you make the cheese.

Slowly heat the milk in a pan, stirring occasionally so it does not burn on the bottom. When it is starting to bubble but not yet boiling turn off the heat and add the vinegar giving the milk a stir. You should see it starting to separate. Leave it for a few minutes until all of the milk has either clumped or turned into a clear liquid.

Place your cheese cloth over a colander and drain the milk into the cheese cloth. Gather it up and rinse through thoroughly with cold water to remove any of the vinegar from the cheese. Squeeze all of the water out thoroughly but leave the cheese in the cloth.

Put the courgette and onion in a blender, together with the cheese and fresh basil, and blend it until it is smooth. Use a hand blender if you prefer. If you prefer your soup thinner then you can add some extra boiling water, if it is too thin for you then put it back in the pan and boil for a few minutes.

Serve with a little extra basil if you have some and some cassava crisps or soft tortilla if you prefer.