Cream of courgette and potato soup with lemon turkey strips

Ingredients

For 1 serving

• Zucchini300 g
• Potatoes120 g
• Turkey breast150 g
• Extra virgin olive oil1 tablespoon
• Basil5 g
• Grana Padano10 g
• Lemon zest2 g
• Saltto taste
• Black pepperto taste

Contains: lactose

In season: May – September

Method

1. Wash the courgettes, trim the ends and slice them into rounds; peel the potatoes and cut them into cubes of about 2 cm.
2. Heat half the oil in a pot over medium heat, add the courgettes and potatoes and let them take on flavour for 3 minutes. Just cover with hot water, salt and cook for 15–18 minutes, until the potatoes crush with a fork.
3. Take off the heat, add the basil and grated Grana Padano and blend with a stick blender until smooth and velvety.
4. Meanwhile cut the turkey breast into thin strips. Heat the rest of the oil in a frying pan over high heat and stir-fry them for 3–4 minutes, until golden and cooked through; season with salt and pepper and finish with grated lemon zest.
5. Pour the soup into a deep bowl and lay the turkey strips on top.