Courgette Soup
This velvety courgette soup is a tasty way to use up the summer squash. It's quick, easy and delicious. You only need 5 ingredients and 15 minutes.
Servings: 6
Calories: 46kcal
Cost: $5
Equipment
- Pot
- Blender or hand blender
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 1 kg raw courgettes roughly chopped into bite-sized chunks (approx 4 medium courgettes/zucchini)
(2 ¼ lbs)
- 1 clove garlic chopped
- 750 ml (750 ml) vegetable stock/broth 1 ¼ pint
- handful basil leaves roughly chopped
- ¼ teaspoon each sea salt and black pepper
To serve (optional)
- Spiralised zucchini
- Pepper
Instructions
- Heat the oil in a large pot over a medium/low heat, then add the onion and cook for 2-3 minutes or until soft.
- Add the garlic and courgettes, lower the heat slightly, cover the pan with a lid and cook for 7 minutes or until the courgettes are lightly browned and softened. Check them often and give them a stir.
- Add the vegetable stock and simmer, uncovered, for 5 minutes. Season with salt and pepper.
- Pour the soup into a blender (or use a hand held immersion blender), along with the basil and whiz until smooth.
- Season and serve in bowls topped with spiralised raw courgette/zucchini (if desireand freshly ground black pepper.
Video
Nutrition
Calories: 46kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 471mg | Fiber: 2g | Sugar: 5g | Vitamin A: 340IU | Vitamin C: 31.9mg | Calcium: 31mg | Iron: 0.7mg