Courgette Soup Recipe
When courgettes are in abundance in late summer, there are many really good recipes to use them up. Courgettes are very versatile and can be added to stews, bakes or just served as a vegetable in their own right. They are also an excellent to use in a soup. Home made soup is such an easy and tasty way to get your ‘5 a day’.
Courgettes and carrots are in season at the same time and this is a great way to harness their flavour and goodness. The sweetness of the carrot offsets the slight bitterness of a courgette. The combination of flavours work together and it is such an easy soup to make, with minimal peeling and chopping and both the courgettes and carrots are quick to cook.
When courgettes and carrots are in season, soup is an excellent way to get all the nutrition and flavour
Vegetable Soup – Easy, Nutritious And Delicious
Just wash the carrots and courgettes to get them ready, scrubbing the carrots if necessary to remove any mud.
Carrots are, of course, famously high in vitamin A, hence the saying that carrots will help you see in the dark. Certainly a lack of vitamin A could affect your night vision and they do contain nutrients, essential for healthy eye sight. But mostly you will eat them because they delicious!
Chunky Or Smooth
Like many soups, this is one where you can choose how ‘chunky’ you have the end result. You can puree the whole soup or remove some vegetable chunks before liquidising and then returning them to the pan afterwards for re-heating. a swirl of creme fraiche can be added at the ned to make the soup more creamy, if desired.
If you don’t have a liquidiser or blender, you can still make soup either by mashing the result and / or putting the liquid through a sieve. It would be great to hear from anyone who does this, as it is clearly a cheaper alternative to liquidisers or blenders.
You can of course make extra quantities and then freeze it in the fridge in portions.
A teaspoonful of coriander can be a tasty way to further season the soup.
Courgette and Carrot Soup Recipe
- 2 tablespoons olive oil
- 1 onion peeled and chopped
- 3 medium courgettes, sliced
- 3 medium carrots chopped
- 2 tablespoons tomato puree
- 1 teaspoon mixed herbs
- 700ml vegetable stock
- 4 tablespoons double cream (optional)
- Put the olive oil in a large, heavy bottomed saucepan
- Fry the onion until soft
- Add the courgettes and carrots and cook until they start to soften
- Add the stock, herbs and tomato puree, stirring well
- Bring to the boil and simmer for 15 minutes are until vegetables are soft
- Remove a few vegetables
- Put the rest in a blender or liquidiser until smooth
- Add back the vegetables
- Reheat and serve
- Divide into 4 serving bowls and add a swirl of cream if desired
Serve with your favourite crusty bread