Best ever courgette soup
If you’re drowning in a sea of courgettes or swept away by the zucchini tsunami – this soup is the perfect remedy. Five ingredients and ready in 20 minutes. Low in calories unless you go crazy with the cheese at the end. Our favourite soup this summer.
The only special equipment is a stick blender but if you don’t have one you can mash by hand or whack it in the food processor or the blender. I have two stick blenders – a domestic one for small jobs and a commercial one as powerful as an outboard motor. The Davinator got tired of me burning out domestic ones with jobs too big for them and sourced a commercial one from Nisbetts – it’s about as much fun as you can have with a kitchen appliance. Your domestic stick blender will be fine for this soup.
The soup has a lovely consistency – this comes from cooking the potatoes with just enough water to cover them. This means the starch from the potatoes stays in the soup and isn’t rinsed away when you drain them. I scrub the potatoes and do not peel them but you might want to peel them if the skins feel thick or tough.
I’ve added this blog to my ‘courgette roundup’ blog, lots of other great ways to use your courgette surplus. Use a vegetarian cheddar to make it suitable for vegetarians. Also easy to make a vegan version of this soup – it’s lovely without the cheese or use a vegan substitute. Remember to check your stock cubes if you’re cooking for a vegan or vegetarian some use animal products.
Ingredients
- 500 grams (1 pound) of potato, peeled or scrubbed well and unpeeled and roughly chopped
- 2 vegetable stock cubes
- 1 kilo (2 pounds) of courgette (zucchini), roughly chopped
- 1 bunch of spring onions
- 100 grams grated cheddar cheese, we like ours sharp so extra mature
Instructions
- Put the potatoes in a large pan with just enough water to cover and add the stock cubes.
- Bring to a boil, then cover and cook for 5 minutes. Add the courgettes, cover and cook for 5 more minutes. Add the spring onions, cover and cook for final 5 minutes.
- Remove from heat, add salt and pepper to taste, blend to a thick soup adding additional hot water to get to the consistency you like.
- Add cheese, garnish with herbs and a little olive oil if you like, and serve with some crusty bread and butter.
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2 thoughts on “Best ever courgette soup”
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So you leave the skins on the zuchinni to achieve that lovely color? What herb are you showing in the photo? Garnish?
Yes, leave the skins on zucchini. That’s some oregano I had just picked. I thought the soup was boring to look at. Fished it out but didn’t eat it.