Heat the butter in a medium sized pan

Add the onion, stir until soft

Add the garlic and cook for 1-2 minutes

Whilst cooking, slice the courgettes and add them to the onions and garlic.

Add the stock, cover and cook over a medium high heat until the courgettes are just cooked through

Remove from heat and stir in the Sorrel leaves

Use a blender to puree the soup

Add salt and pepper to taste and serve soup with a drizzle of cream and micro greens (optional)