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Courgette Soup Recipe

An easy soup to make which is very unusual and tasty. The soup turns out similar to Broccoli and Stilton soup but with a thicker texture.

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INGREDIENTS

1kg / 2.2lbs of courgettes
Potatoes (old) 250g / 9oz
150g / 5oz of soft cheese
1 medium onion
3 garlic cloves
Bunch of fresh chives
Bunch of parsley
1 tablespoon of olive oil
850ml / 1½ pints of vegetable stock (2 stock cubes)
Salt and pepper to taste
Nutrition information per portion
  • Calories
    197
  • Protein
    6g
  • Carbs
    29g
  • Sugars
    6g
  • Fat
    15g
  • Saturates
    6g

PREPARATION TIME

: 7 minutes

COOKING TIME

: 37 minutes

DIFFICULTY LEVEL

: Easy

FREEZE

? Yes (see cook's notes)

SERVINGS

: 6 portions

COOKING EQUIPMENT

: 1 large pan

PREPARATION

Wash the courgettes, slice off the top and bottom tips then cut the courgettes into slices, roughly 1 cm / ½in thick.
Peel the potatoes then cut them into small cubes (roughly 1cm / ½in).
Peel the onion the slice it.
Peel and finely chop or crush the garlic.
Finely chop the chives and parsley.

COOK'S NOTES FOR COURGETTE SOUP

This soup can be frozen but only before the cheese is added. You would need to add the cheese after the soup has been re-heated if you are using the soup frozen.

First, the choice of cheese. This recipe uses unbranded, soft cheese because it is cheap. You could use any soft cheese though, brie and stilton taste good. But in the end, using more expensive soft cheeses didn't improve the taste as far as our taste buds were concerned.

We have been asked a couple of times if soft cheese can be bought at supermarkets. The picture on the left shows the Tesco version; Sainsbury's, Morissons and Aldi also stock it.

 Soft cheese

Next the courgettes - shop bought ones are excellent but if you have any overgrown ones in your garden these are also a free and perfect alternative. One comment at the end of this page also makes the point that even without the addition of soft cheese this soup tastes delicious - it definitely does. It's also worthwhile taking the advice of the comment on 4 August 2014 if you like to spice up this recipe slightly.

RECIPE INSTRUCTIONS

STEP 1

Heat the oil on a low heat and add the onions. Cook for five minutes stirring frequently. Add the cubed potatoes, five tablespoons of water and cook on a low heat for a further 10 minutes. Stir the mix frequently because the potatoes can stick to the bottom of the pan.

STEP 2

Add the courgettes, garlic, stock, salt and pepper to the pan and then bring it to the boil. Turn the heat down so the soup just simmers and cook for a further 15 minutes. Liquidise the soup in a blender. Return the soup to the pan on a low heat. Add the chives, parsley and soft cheese. Stir continuously until the cheese is blended in. Taste the soup and add more salt and pepper if needed. Serve the soup with a crusty roll.

 Courgette soup served
7 RATINGS GIVEN - AVERAGE 4.5 star rating
4 star rating
15 August 2014
From: Not Given
A lovely soup you can make extra healthy by leaving out the oil and using frylite instead and tastes great without the cheese and just a little low fat creme fraiche stirred through at the end.
5 star rating
04 August 2013
From: Paul E
Added some chilli in step 2 and was great soup, highly recommend!!
5 star rating
06 August 2013
From: Avril
Soup is beautiful what's even better is my husband likes it and he hates courgettes!
4 star rating
18 August 2011
From: Angela
First make sure you put enough seasoning in (for your own taste). I made it for the first time using my home grown courgettes after having two wisdom teeth out. It was a good meal and tastes fab.
5 star rating
29 September 2011
From: Not Given
A hearty soup, enjoyed with home-made bread. I used brie cheese (including the rind) and it melted in beautifully.
5 star rating
13 November 2011
From: Not Given
Delicious and easy to make.
5 star rating
09 August 2012
From: Julia
I would recommend this recipe to anyone. Dead easy to make and delicious, even without the cheese. Was going to freeze it but eat it all instead.
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Copyright 2006 - 14 David Marks. All rights reserved.