Tomato and Courgette Soup

This is a lovely combination. The Courgette takes the acidity from the tomato and makes it a very well rounded dish.

Ingredients for 4

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Ingredients
3 1/2	cups	chopped tomatoes
2 1/8	cups	courgettes
1	onion	onion (medium size, 160g each)
3 1/2	tablespoons	fresh parsley
1 1/4	teaspoon	salt
1 1/4	teaspoon	sugar
2	cloves	fresh garlic (medium size, 3g each)
2	teaspoons	dried oregano
1/4	teaspoon	ground black pepper
8	tablespoons	white wine
1 1/4	tablespoon	olive oil
2	splashes	worcester sauce

Salt content: 0.5% (by weight, not counting salt in other ingredients)

If you don't want to add wine, just use water.

Method

Chop the onions and garlic, fry in olive oil. Add the courgettes and the spices. Fry until courgettes are soft, then add the wine and the chopped tomatoes. Simmer for 10 minutes, then blend to your preferred consistency.
Add 3/4 of the chopped parsley and stir in, use the rest for decoration.

A lovely winter warmer.

Step-by-Step Instructions

	Roughly chop the onion.
	Pour the olive oil into a large saucepan.
	Coarsely chop the garlic.
	Quarter the courgettes and cut them into slices.
	This will allow the courgettes to cook faster.
	Heat up the olive oil and fry the onion and the garlic until translucent.
	Now add the courgettes.
	Add the salt, pepper and oregano.
	And fry everything together until the courgettes are soft.
	Now add the white wine (I'm using rose here as I didn't have any white).
	Pour in your chopped tomatoes.
	Now simmer the whole lot for another 10 minutes.
	Cut the stems of the fresh parsley...
	... and chop up the parsley.
	Splash in some Worcestershire sauce ...
	... sprinkle in the sugar ..
	... and blitz the soup with a blender. Do this as finely or coarsely as you want (or don't blend it at all). I do this so my kids don't see anything suspiciously green in the soup.
	Add 3/4 of the chopped parsley and mix in.
	Serve with a sprinkle of chopped parsley.