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.
Servings Prep Time
4persons 15minutes
Cook Time
Servings Prep Time
4persons 15minutes
Cook Time
  • 2tbsp vegetable oil
  • 1 large courgette (or 2 medium)chopped in small chunks, skin on
  • 2 small onionsfinely chopped
  • 2cloves garlicfinely chopped
  • 2 small floury potatoeschopped in small chunks
  • 1cube vegetable stock(yeast-free)
  • 1tsp sugar
  • 1bunch each of parsley and dillfinely chopped
  • salt & pepperto taste
  1. Heat the oil in a pan over medium heat and add the chopped vegetables (courgette, onion, garlic and potatoes).
  2. Sautée 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!