Courgette & basil soup

Put the oil in a large saucepan and set over a medium heat. Add the garlic cloves, then reduce the heat to medium-low and cook for about 4 minutes, stirring a few times, until golden but not taking on too much colour. Add the courgettes, stir to combine, then increase the heat to medium-high and cook for 12-15 minutes, stirring often, until the courgettes have softened and are starting to break down.

Pour over the stock and 300ml water, add the salt and plenty of black pepper, then bring up to a simmer. Simmer for 5 minutes, then add the spinach, basil and sugar. Cook for a minute until the leaves start wilting, remove from the heat, then use a stick blender to whizz until smooth (or whizz in batches in an jug blender). Ladle the soup into bowls and spoon 1-2 tsp pesto over each portion to serve.