4 courgettes, halved lengthwise and sliced
1 large onion, halved and thinly sliced
2 tablespoons olive oil
1 tablespoon curry powder
1 liter chicken stock
Sea salt to taste
Fry the ingredients.
Heat the oil in a large pot and stir in the onion, curry powder and salt. Cook until the onion is tender and translucent stirring continuously. Add the courgettes and cook until they are tender.
Cook the soup.
Pour in the chicken stock and bring the mixture to the boil. Reduce the heat to low, cover with a lid and let the soup simmer for 20 minutes.
Using a hand blender, blend the soup until it is smooth.
Serve the soup topped with soured cream or yoghurt to add creaminess.