Oh no! The parson’s coming to lunch. You have to make something tasty yet modestly impressive and still have enough time to throw on your tea-dress. And find out what a parson is. This soup is just the trick. It’s pretty but still comfort food and everyone from kids to indigestion-ridden granddads love it. Courgettes are 2 for 69c in Aldi at the moment and ground almonds are very cheap in Asian supermarkets. What’s not to love?

Ingredients:

• 50g butter
• 1 onion peeled and chopped
• 1 potato peeled and chopped
• 3 courgettes finely chopped
• 600ml veg stock
• 25g ground almonds
• 125 ml cream
• 125 ml milk
• Flaked almonds (to serve)

Method:

1. Toast some flaked almonds in a dry pan and set aside.
2. Melt butter, add onion and potato and cook over a low heat for 5 mins.
3. Add the stock, bring to the boil and then simmer for 20 mins (or until the potato is cooked).
4. Add the courgettes, bring back to the boil and simmer for 5 mins.
5. Remove from the heat and stir in the almonds, cream and milk.
6. Blend, then reheat and season. Serve with the toasted almonds on top and a swirl of cream.