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.
large courgette (or 2 medium)
chopped in small chunks, skin on
small floury potatoes
chopped in small chunks
each of parsley and dill
salt & pepper
Heat the oil in a pan over medium heat and add the chopped vegetables (courgette, onion, garlic and potatoes).
Sautée the vegetables for a few minutes until the onion is a little tender but not browned.
Add boiling water until the vegetables are just covered. (You can always add a little more later on.)
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.
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.
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!