Courgette Soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- A good glug of olive oil (around a tablespoon)
- 2 white onions, roughly chopped
- 1 large potato, peeled and roughly chopped into about 1cm cubes
- 3 large courgettes, quartered and roughly chopped
- 3 large garlic cloves, crushed or sliced thinly
- 1 litre of vegetable stock / bouillon (I used 4 teaspoons of Marigold Swiss Vegetable Bouillon powder made up to a litre with boiling water)
- Salt and pepper to taste
- Juice of 1 lemon
- A few sprigs of mint to garnish
Method
step 1
In a large pan, add the olive oil, onion and potato and fry gently on a low heat for 5 minutes until soft.step 2
Add the garlic and courgette and cook for another 5 minutes, stirring to combine all the flavours and to ensure nothing sticks on the bottom of the pan.step 3
Add the stock, give the mixture a stir and then cover the pan, simmering for 10 minutes until everything is cooked through and tender.step 4
Leave to cool slightly, then puree the soup mixture with a stick blender until silky smooth.step 5
Add the lemon juice, and salt and pepper to taste.step 6
Ladle into bowls and serve garnished with mint.
