Courgette Soup

Courgette soup is a revelation. It’s one of those magical recipes that tastes so much better than you’d ever expect it to, considering how simple it is to make. 
The flavour is creamy and savoury, with a sweet and suble nutty hint.  It not only makes surprisingly good soup, it also makes a lovely pasta sauce, and it freezes well too.

If you grow your own courgettes, you’ll know that the late summer can bring an abundance of monster sized fruits. Well, this is the ideal way to use them.


To make two large bowls of soup

Four medium sized, or two large Courgettes.

Nob of butter, or slug of vegetable oil

Two cloves of Garlic

Optional: Water, milk, or cream as required.

Stock Cube or dried Stock powder


Cut the courgette roughly into chunks. The size doesn’t matter so much, but somewher around 2-3cm, (about an inch) is ideal. Chunks work better than thin slices, as slices tend to stick together.

If you’re using very large courgettes, peel them as the skin can be tough.

Heat a pan over a medium heat and add the butter, or oil.

Put the courgettes into the pan and cover with a lid.

Cook gently, and stir occasionally.

The courgettes will soften, and as they do, they’ll start to produce a brothy liquid. Once you’ve got some liquid in the bottom of the pan, add the Garlic.

When all the courgettes are soft, take the pan off the heat.

Blitz the mixture with a blender, or in a food processor until it’s smooth.

If the soup is too thick, you can add liquid, such as water, milk, or cream.

Add stock cubes or powder and seasoning to taste, but don’t overdo it. Add a little then taste, before adding more.

That’s it, your delicious soup is ready. Or you can also use it as a sauce for pasta, or gnocchi, or as a sauce for braised celery.

I usually make a fairly large pot. What doesn’t get eaten, get’s frozen.

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