Courgette, Brie & Cumin Soup

I first made this soup years ago, but had forgotten all about it.

It is lovely and truly slurpsome, if you will allow me to invent a word. It is a full-flavoured soup, made somewhat creamy by the melted brie and whizzed up beans.

Courgette, Brie & Cumin Soup

1 tbsp olive oil
2 cloves garlic, very finely chopped
1 red onion, finely chopped
3 tsp ground cumin
3 large courgettes, grated
3 pints vegetable stock
200g brie
1 can cannelini beans
freshly ground black pepper

1. Saute the garlic and onions in the olive oil until the onions are translucent. Sprinkle on the cumin ad mix well.
2. Add the grated courgette and cook on a gentle heat for 10 minutes. The miture should be quite moist and not stick, but if you find it does you can always add a glug of water.
3. Cover the courgettes with the vegetable stock and add the brie. Stir for a few minutes to allow the cheese to melt. Add the cannelini beans and whizz the soup until almost smooth, then season with pepper.
4. Leave the soup to cook gently for another 15 minutes, to give the flavour time to develop.
5. Serve with crusty bread and a smile or a smug expression, you may choose.

Serves 6