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Easy Peasy Courgette-Dill Soup

It is courgette season! At our place, we have a mixed relationship with this versatile vegetable. I like them because of their versatility. Courgettes (or zucchini) can be used in all sorts of dishes. In a stir-fry, in a pasta dish, as a soup or even in a sweet cake (I have experimented with that last one and it was a complete disaster). My husband tries to abandon them because he thinks they don’t really add something to a dish. I still sneak them in as much as I can! This courgette-dill soup has been approved though!

This year my mother decided to get her hands on a few courgette plants and grow her own in her garden. Interestingly, my parents have this same mixed relationship when it comes to this vegetable… maybe it’s a male thing? Anyway, when we visited my parents a few weeks ago I had to take some home with me. Because if you grow courgettes, you will have lots.

As I mentioned earlier, I have been experimenting with a courgette cake. The kitchen looked like a war zone and the cake would not come out of its tin. Mission completely failed. I decided to use the rest (and leftovers) in a soup. Because I can do soup.

On to the ingredients

You can use either green or yellow courgette in this soup. Or a combination of both. Courgettes are 95% water, so just leave the skin on, because that will add flavour and colour. Look at the water droplets that appear when you start cutting it!

A bit of garlic and some onions form the base of most of my soups.

Finely chop both the garlic and the onions.

Dill and parsley provide extra taste to this soup. Chop them finely, stalks included!

These are all of the ingredients needed. It’s as simple as that. Follow the recipe below for this easy peasy courgette-dill soup and enjoy!

 

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Courgette-Dill Soup
It's courgette (zucchini) season! If you grow them, you usually end up with a lot of them! Use the recipe for this soup if you are after a quick lunch dish. Serve with bread or a cracker if you like. Freeze leftovers for later use.
Course Lunch, Starter
Cuisine Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Servings
persons
Ingredients
  • 2 tbsp vegetable oil
  • 1 large courgette (or 2 medium) chopped in small chunks, skin on
  • 2 small onions finely chopped
  • 2 cloves garlic finely chopped
  • 2 small floury potatoes chopped in small chunks
  • 1 cube vegetable stock (yeast-free)
  • 1 tsp sugar
  • 1 bunch each of parsley and dill finely chopped
  • salt & pepper to taste
Course Lunch, Starter
Cuisine Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Servings
persons
Ingredients
  • 2 tbsp vegetable oil
  • 1 large courgette (or 2 medium) chopped in small chunks, skin on
  • 2 small onions finely chopped
  • 2 cloves garlic finely chopped
  • 2 small floury potatoes chopped in small chunks
  • 1 cube vegetable stock (yeast-free)
  • 1 tsp sugar
  • 1 bunch each of parsley and dill finely chopped
  • salt & pepper to taste
Instructions
  1. Heat the oil in a pan over medium heat and add the chopped vegetables (courgette, onion, garlic and potatoes).
  2. SautΓ©e the vegetables for a few minutes until the onion is a little tender but not browned.
  3. Add boiling water until the vegetables are just covered. (You can always add a little more later on.)
  4. Add the sugar and vegetable stock cube to the pan. Bring to a boil and let boil over low heat until all vegetables are cooked.
  5. Take the pan of the heat and use a stick blender to mix the soup. Add the chopped herbs. Season to taste with salt and pepper.
Recipe Notes
  • I have used green courgettes/zucchini for this recipe, but you can use the yellow ones as well. Or a mixture of both. Just leave the skin on, it will add extra colour and taste.
  • The starch contained in the potatoes thickens the soup a little bit. If you like your soup to be more creamy, you can add some cream.
  • Experiment with veggies and add some (frozen) peas or spinach to the soup.
  • Freeze in portions for a quick lunch!
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