tarragon, or similar herb
Fry the onion in olive oil. Shake in some curry powder, add tarragon. Fry till onions are golden. Add courgette and potato in chunks. Fry a little longer, add water, but not too much and a (vegetable) stock cube and some salt. Simmer till soft. Puré. the soup should still be fairly thick, so you can add some milk to soften. Season to taste. Serve in large bowls with fresh brown bread and butter.