zucchini or courgette?

recipe # 7: seethed zucchini soup

1 medium size zucchini (250 g)
300 ml vegetable stock
1 tbsp vegetable oil
3 cloves of garlic
mint

1. chop the garlic and sautée it with the herbs (i used mint) in one tbsp of vegetable oil
2. clean and roughly grate the zucchinis
   
   
   
3. add to the pot and fry a little longer
4. add the vegetable stock and bring to a boil
5. cook the soup for about half an hour. the zucchini will start to dissolve and there is no need to purée it. i like my soup chunkier, but feel free to whip out your hand-held blender! you can even add cream or crème fraîche if you like!