Prepare your courgette and avocado. In a frying pan add your oil and the chopped shallot. Let fry for a couple of minutes and then add your courgette and slowly the vegetable stock until softened.

Add the courgette to a high glass or to a food processor, add the avocado, lemon juice sage leaves and blend to a puree. If too thick you can add a little more stock or water. Serve with croutons, lemon thyme and a drizzle of olive oil.