Courgette Soup Recipe
If you have a courgette glut or are just looking for a new way to use this seasonal veg, give this tasty soup a go! A fresh and light vegetable soup with courgettes, shallots and peas.
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Ingredients
- 2 shallots
- 2 celery stalks
- 1 bay leaf
- 1 garlic clove
- 3 courgettes
- 100 g frozen peas
- 1 litre vegetable stock
- A handful of parsley
- 1 tbsp organic extra virgin olive oil
- natural fine sea salt
- organic cracked black pepper
Instructions
- Finely chop the shallots and celery stalks and place in a pan with the olive oil.
- Season generously with salt and pepper and fry on a medium heat for 5 minutes.
- Cut the stalks from the parsley (keep the leaf aside for later), finely chop and add to the pan along with the bay leaf.
- Cook for another 5 minutes.
- Cut the courgettes into quarters lengthways and then finely across.
- Set a quarter of the courgette aside and add the remainder to the pan.
- Cook for 5 minutes and then add the vegetable stock.
- Bring to the boil then turn down and simmer for 30 minutes.
- Use a stick blender to thicken the soup slightly then add the remaining courgette and peas.
- Simmer for a final 3 minutes.
- Finely chop the parsley leaf, add to the pan then serve.
Comments & Ratings
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great flavour and I liked that this soup wasn’t blended .