Courgette Soup

4 servings

This is a fantastically useful recipe which can be tweaked to include anything you have in your garden or the fridge – though the fresher the veg the more nutritious your soup will be! You can include those leaves from the outside of the lettuce, leeks, broccoli, spring onions, etc…..

1 kg courgettes - any size and colour

250g potatoes (suitable for mashing), peeled or scrubbed

2 cloves garlic, peeled & crushed

1 medium onion, peeled & chopped

30ml olive oil

150g soft cheese (see note below for alternatives)

Handful fresh chives, chopped

Handful fresh summer herbs of your choice, chopped

1 1/2 pints water (or mild-flavoured stock)

1. Wash the courgettes and chop them into chunks. Cut the potatoes into cubes (smaller than 1 inch).

2. Heat the oil gently in a large pan. Add the onion and garlic.

3. Gently cook for about 5 minutes, to soften.

4. Add the potatoes. Stir. Cook gently, covered, for about 15 minutes, until about half-cooked.

5. Add the courgettes and stir. Cook for about 5 minutes until softened, stirring occasionally.

6. Add 1 1/2 pints of water - just enough to cover the contents of the pan. Bring to the boil and simmer gently for 10 minutes, or until the potatoes are soft.

7. Remove from the heat and liquidise the soup.

8. Add the cheese & herbs. [can freeze without adding cheese]

9. Season to taste with salt & pepper.

10. Serve with fresh bread.



Other suggestions from people who have tried it:

• Try different herb combinations: e.g. parsley, thyme and chives, also add wild rocket etc

• Low fat Greek yoghurt or a sprinkling of herbs and parmesan are more healthy – or float a piece of brie on top; also good with little bit of stilton or Shropshire Blue (watch the salt), herb & garlic roulade, marscapone, etc etc

• Coconut milk is a vegan alternative

• A little added crispy bacon….

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