Rebecca’s recipes of the week: The World’s Easiest Courgette Soup (plus two variants) Simple Courgette Soup

June 10, 2017 by General Administrator

Two modest servings.

750 ml of good stock
2 courgettes
salt and pepper to taste
optional garnishes: yoghurt, cubes of fresh tomato, chopped coriander

Heat the stock in a pan. Meanwhile shred the courgettes (coarse or fine, depending on which variant you prefer) and add them to the soup. I usually just shred them into the pan as the stock heats.

Bring to a gentle boil and simmer for a few minutes, or until the courgettes are tender. This will not take long at all.

Once the courgettes are pleasantly tender, salt and pepper to taste, and serve topped with some or all of the optional garnishes. I think this version is best with finely shredded courgette.

A Creamier Variation
You can create a creamier texture (without adding cream) by using a hand blender to purée some or all of the courgette before serving with the optional toppings. Coarsely shredded courgettes are fine for this version.

A Coconut Variation
You can replace some of the stock with coconut milk.

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