In season now .
Courgettes are plentiful right now and especially if you grow your own or are lucky enough to know someone who does ( my father in my case ). Plus you get more interesting varieties and pick them when small and particularly delicious .
I’m roasting them to eat as a side vegetable, they are particularly moreish this way. They are also great grilled and added to vegetable lasagne along with aubergines and peppers.
A great way to use up a glut of courgettes ( and if you grow your own, you will no doubt have one ) is to make a soup. This soup is very easy to make and absolutely delicious.
500g courgettes, (approx 6-8 small courgettes) washed and diced with skin on
150g potatoes ( 1 large ), peeled and diced
1 large onion, chopped
2 cloves garlic, finely chopped
900ml approx stock , vegetable or chicken
salt and pepper
knob of butter (optional)
Heat a heavy based saucepan on a medium heat, add a little olive oil and then the chopped onion and garlic and sautee gently while you prepare the courgettes and potato.
Heat the stock in a separate pan.
Add the potatoes and butter to the onion and garlic and then the courgettes. Stir well and allow to cook for a few minutes.
Add the stock and season.
Simmer on a gentle heat until the potatoes and courgettes are cooked and soft , approximately 20 – 30 minutes.
Blitz with a blender, adjust the seasoning and add more stock or water if necessary to achieve a good consistency.