Every grower reaches courgette saturation point by August. When the garden is flush, finding fresh ways to use the glut becomes a practical necessity rather than a choice. This courgette and mint soup is a straightforward solution — light, fresh, and ready in 20 minutes. It’s a clean, unfussy way to showcase homegrown courgettes without overshadowing their subtle sweetness.

The method is simple: gently sauté onion and garlic to build a soft, aromatic base, then add courgettes and stock before blending everything smooth. Fresh mint and a squeeze of lemon brighten the soup, giving it a crisp edge that keeps it from feeling heavy. A dollop of yoghurt adds creaminess without masking the flavours, making this a balanced, everyday dish that’s as satisfying as it is easy.

This soup is a reminder that good cooking doesn’t have to be complicated. It’s about using what’s in season, respecting the ingredients, and letting them speak for themselves. Whether you’re using courgettes from your own garden or the local market, this recipe turns a surplus into something genuinely enjoyable — no fuss, no filler, just pure, clean flavour.