The title of this post could be the Incredible story of the courgette soup that could have been a fish and chips, in reference to a Blog Post I penned back in April (The Incredible story of Ben's vegetarian power tart).

The only thing I was craving on Thursday night was fish and chips. But after a day trip to Norwich for an interview I couldn't contemplate walking all the way to the fish and chips shop.  And my fridge was full of fresh organic vegetable.

So after a good 20 minute trying to figure out what was the best option to get some food before going to bed I eventually found the courage to open the fridge. I realised that I would be quite happy having something involving courgette and decided to prepare a courgette soup.

Bizarrely that seemed to be the most labour intensive part of preparing dinner -deciding what to have. The peeling of the courgette, potato and carrot and the chopping of the onion and garlic clove was the easy bit.

As I do in such circumstances I searched for a courgette soup recipe on BBC Good Food.

I had all the ingredients necessary. So I gave it a go. It was good. I personally added a vegetable stock cube but it's up to you.

I can't find the link to the recipe any more now...So from memory here it goes.

-1 courgette
-1 small onion
-1 garlic clove
-1 carrot
-1 potato
-1 litre hot water
-1 tbsp olive oil
-salt, pepper
Optional: single cream

Step-by-step instructions
1. Chop the onion + garlic. Put in a large pan. Add one tbsp olive oil. Sweat for 5 minutes.
2. Add the chopped courgette, potato and carrot. Then the hot water (or stock).
3. Cook for 30 minutes.
4. Blend using a handheld mixer or a blender.