The parmesan brings out the flavours of the courgettes, but don't boil or microwave after the cheese is added or it will begin
to coagulate.

• 675g (1 1/2 lbs) courgettes, chopped
• 2 tbsp olive oil
• two garlic cloves, sliced
• 1 litre (1 3/4 pints) vegetable or chicken stock, made from a bouillon powder
• 4 tbsp parsley or chives, chopped
• 60g (2 oz) Parmesan, grated (optional)
• salt and freshly milled pepper
• 1 loaf ciabatta, sliced lengthways

In a shallow pan, soften the courgettes in the hot oil for about 20 minutes with the lid on, adding the garlic half way through cooking to prevent it burning.

Add the stock and season with salt and pepper, bring to a simmer and cook gently for about five minutes.

Take off the heat, allow to cool a little and liquidise in the blender.

Pour back into the saucepan, and add the parsley and parmesan.

Check for seasoning and serve with char-grilled ciabatta.