Pepper And Courgette Soup Recipe
I seem to be loving soup at the moment – I think it is the autumn days that do it! A hot and tasty, nourishing liquid for lunch is just what is needed to get you through the afternoon. You can feel the soup doing you good as it slides down. And it keeps you warm if you are having a fight with yourself about whether to turn the heating on yet or not!!
This green pepper and courgette soup recipe is delightfully green – and very tasty. I served it with a sprinkling of cheddar cheese and some freshly ground black pepper and my home made granary bread.
This soup is wonderfully delicious, green and nourishing. Perfect following an autumn walk or when the air is showing signs of turning chilly
Once you have made a few soups, you will realise that soups can be made from what you have in the cupboards and what your taste buds are telling you. It’s usually a good idea to start off with and onion and some garlic cloves gently fried and softened in some olive oil. Then just add your vegetables, cook for a few minutes and add some stock. Seasoning of herbs and spices can then be added to taste.
Green Pepper Soup
I decided to make this green pepper soup because I love green peppers and I had a lot of them. I often make stuffed peppers because it really brings out the flavour of the pepper. I have made Stuffed Peppers with Couscous most recently. You don’t have to use green peppers – any peppers will be suitable.
Red peppers will give a sweeter flavour – and a redder coloured soup! Courgettes, the partner to the peppers in this recipe, are prolific this year and deserve to be tried in as many different ways as possible!
Really Simple Green Pepper And Courgette Soup
This is a very simple soup to make and takes just 30 minutes to prepare. The proportion of peppers to courgette can be varied according to what you have available. I made this soup as generous portions for two people – you can adjust the quantities according to how many you need to serve. It is of course, always good to make more than you need and save some for another day. This soup will freeze well too.
I suspect that this recipe might be nice with some curry powder or some curry spices such as cumin, coriander and chilli. The addition of some lentils would make it a more ‘main course’ soup. You can use this recipe as an idea and then add your own flourishes. If you do, please do comment on the box below to share the changes you made, and how well you think they worked out.
I am always delighted to hear from my readers and fellow cooks about any recipes you have recently tried, or family favourites that you cook over and over again. Any tasty, low cost and quick and easy to make recipes can then be shared with all readers of Penny’s Recipes.
Green Pepper And Courgette Soup
- 1 tablespoon olive oil
- 1 onion peeled and chopped
- 2 garlic cloves crushed
- 1 large (or 2 small) green peppers de-seeded and chopped
- 1 medium courgette chopped
- 600ml vegetable stock
- 1 teaspoon oregano
- 25g / 1 oz grated cheddar cheese
- In a large, heavy bottomed saucepan heat the oil
- Fry the onion for a few minutes
- Add the pepper and garlic and fry for five minutes
- Add the courgettes and cook for a further minute
- Add the stock and herbs
- Bring back to the boil and simmer for about 25 minutes
- When all the vegetables are soft, liquidise in a food processor
- Re heat on the hob
- Serve into bowls
- Season with freshly ground black pepper
- Sprinkle with a little grated cheddar cheese
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Hi Penny, I’m going to cook this recipe as it sounds delicious.
I find o ions don’t agree with me so I shall use leek.
I do wish more recipes used leeks instead of onions.
I think leeks will make it even tastier…
Wendy Chadwick says
Just made this green pepper and courgette soup, and, as suggested, I added a teaspoonful of cumin. Once I had blended the vegetables, I added some basmati rice and let the soup simmer for a further 10-15 mins. The soup was really delicious. I made enough for 4, so had a bowlful myself and put the rest in the freezer – ready for the weekend.
Thank you for this lovely and simple recipe.
Bill Moss says
Excellent. I doubled the quantity then added cumin (couple of teaspoons) as you advised. I would recommend that.
Thanks for your ideas.
Barry Rooney says
I have just made a pot of your green pepper and courgette soup. I tried a teaspoonful to taste it and then had to get a bigger spoon, for me ( someone who’s wife does 99.9% of the cooking ) this was a really tasty soup. I possibly put more onions and garlic than I should have done but that for me gave it a flavour that I liked and I admit I thoroughly enjoyed making it. I will be looking on your site for more soup recipes to try. I have already noticed the red lentil and tomato that I quite like the look of
Keep up the good work.
Thank you for stopping by to tell me how much you enjoyed it. In fact it makes me think it’s aout time I cooked it again!
Mmmm……sounds lovely! I’d have never thought of this combination before now, but I feel quite compelled to try it now :).
What a brilliantly simple recipe, and I’m glad to see that the recipe only makes a small batch (that’s exactly what you want with an experimental soup recipe).
I’m glad to have stumbled on your blog, I only ever cook from scratch (I live in quite a remote part of the north, so I wouldn’t be able to get my hands on the specialist (‘Waitrose’) ingredients that are required in far to many recipes).
Thanks for sharing Penny, have a lovely crunchy colourful Autumn 🙂
from Heather. W
Thank you so much for your kind words. I do hope you enjoy the soup and many other recipes.
Do share your thoughts on any you make.