Easy Breezy Courgette Soup
A soup to nourish a crowd!
By blending only half of the soup, you have the best of all words – a creamy soup without added cream, and a little texture to give the soup a wholesome feeling.
This soup is a good fit for many dietary requirements as it can easily be adjusted to be vegetarian and vegan friendly. It’s also suitable for anyone with a lactose or gluten intolerance.
To prepare the Easy Breezy Courgette Soup
Serves 4
Bring a large saucepan to medium heat. Stream in a little olive oil, followed by the diced courgettes.
Stir, season with salt and cover the saucepan with a lid. Turn down the heat to low and cook gently, stirring regularly, until the courgette has completely softened without colour, about 5-10 minutes.
Add the minced garlic and cook very gently for 1 minute to just wake up, then add the stock. Bring to the boil, reduce a simmer and cook (no lid!) on the gentlest of heat until the courgettes are absolutely melt-in-your-mouth tender, about 15-20 minutes.
While the soup is still hot, take out about half and blend until silky-smooth.
Return this purée to the pot. If the soup is too thick, thin it out with some extra stock (or use water if you’ve run out of stock). Taste and check the seasoning.
Plate and garnish with a confetti of chopped herbs. Serve with some crusty bread or courgette and apple fritti!
Ingredients
2 large courgette, about 480g, peeled & small dice
2 garlic cloves, minced
Approx. 700ml chicken or vegetable stock, plus more if needed
Chopped soft herbs, to garnish
Salt & cracked black pepper, to taste
Olive oil, to cook
Join us at our cookery school to learn how to cook similar dishes
- Modern Vegetarian Evening Course
- The Green Kitchen Evening Course
Give a gift
Our gift vouchers are the perfect present for any food lover
Buy a voucher