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.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Lunch, Starter
Cuisine: Vegan, Vegetarian
Servings: 4persons
Ingredients
2tbspvegetable oil
1large courgette (or 2 medium)chopped in small chunks, skin on
2small onionsfinely chopped
2clovesgarlicfinely chopped
2small floury potatoeschopped in small chunks
1cubevegetable stock(yeast-free)
1tspsugar
1buncheach of parsley and dillfinely chopped
salt & pepperto taste
Instructions
Heat the oil in a pan over medium heat and add the chopped vegetables (courgette, onion, garlic and potatoes).
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.
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.