Easy Courgette Soup

Try this easy courgette soup when courgette season is at a peak in mid summer. It’s easy and so delicious !

A lovely summer soup, particularly good if you grow your courgettes as you are bound to have a glut. Try to use the nice small courgettes and if you have courgette flowers you can blitz those in at the end. This is easy, nutritious and always popular even with my children.

Servings: 6

Cooking time: 30 – 40 minutes

What you’ll need

• Heavy based pan and ideally a blender

Ingredients

• 500g courgettes, (approximately 4 small / medium size courgettes) washed and diced with skin on
• 1 medium potato peeled and diced
• 1 large onion, chopped
• 2 cloves garlic, finely chopped
• 900ml approximately water
• salt and pepper
• olive oil
• small handful fresh parsley to finish (optional)

Method – Easy Courgette Soup

1. Heat a heavy based saucepan on a medium heat, add a little olive oil and then the chopped onion and garlic. Add a pinch of salt and some black pepper.
2. Cook gently while you prepare the courgettes and potato.
3. Add the potato to the onion and garlic and then the courgettes. Stir well and allow to cook for a few minutes.
4. Add the cold water and season.
5. Simmer on a gentle heat until the potatoes and courgettes are cooked and soft, approximately 20 – 30 minutes.
6. Add the parsley (leaves only) if using and courgette flowers if you have them.
7. Blitz with a blender, adjust the seasoning and add more water if necessary to achieve a good consistency.

Notes

Note a stand-alone blender is best for a creamier consistency. I use the Soup function on my blender for the best results.

You don’t need to peel the courgettes for soup or for anything !

The soup will be better with smaller fresh courgettes.

You can use a mixture of yellow and green courgettes if you have them.

For seasonal cooking tips join me for a hands-on cooking class.