CookEat Recipe
Artichoke and Courgette Soup
Courgette, aubergine and onion simmer with oregano. Drained artichoke hearts are warmed in the broth before fresh dill is added.
Method
Steps
Step 1
Use 250 g canned artichoke hearts, drained weight, and cut into quarters. Dice the courgette and aubergine into 1 cm pieces and chop the onion and dill. Use dried oregano.
Step 2
Heat the olive oil in a 3 litre saucepan over medium heat. Cook the onion and aubergine for 5 minutes.
Step 3
Stir in oregano for 30 seconds.
Step 4
Then add 1000 ml water and the courgette.
Step 5
Bring to a boil, partially cover and simmer gently for 12–15 minutes until the aubergine is tender.
Step 6
Add the artichoke hearts for 5 minutes, stir in the dill and serve.
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