As soup season and courgette’s rarely co-inside I’ve never tried courgette soup. But faced with a haul of them from a kind friend and the sudden stormy week I’ve been working on a soup which will work now and also keep in the freezer for the autumn too.
This is the most simple but surprisingly tasty recipe which I’ve come up with which suits so many diets. It’s also delicate in flavour so great for smaller children too. It takes around 20mins to make (the thicker the pieces are chopped the longer it will take to cook) and is so creamy despite having no added cream or thickener. It’s amazing how much flavour the courgettes have!
Quick and Easy Courgette Soup (zucchini)
- 1 tablespoon oil or butter
- 2 onions, finely sliced
- 3 cloves of garlic, minced
- 750g courgettes, washed, trimmed and chopped in medium size pieces
- 2 vegetable stock cubes, crumbled
- 750ml water
- 3 bay leaves
- Step 1 Soften the onion and garlic, lid on, in a medium size saucepan for 5 to 10mins until completely soft.
- Step 2 Add the courgettes, stock, water and bay leaves. Replace the lid and bring to the boil then simmer for around 10mins until the courgette is soft.
- Step 3 Remove the bay leaves and blitz until smooth. Season to taste.