Easy Courgette Soup {with Parmesan}
This simple and tasty Courgette Soup recipe makes an easy lunch or simple dinner in less than half an hour. It's gluten free, easily made dairy free and vegetarian - perfect for the whole family.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Appetizer, Lunch
Cuisine: Family Food
Servings: 4 Servings
- 1 tbsp Olive oil
- 1 Onion Chopped. See notes
- 3 Garlic cloves Crushed
- 1 kg Courgette Chopped
- 1 Leek Chopped
- 1.8 ltrs Vegetable stock See notes
- 125 g Frozen peas/petit pois Optional
- 75 g Parmesan See notes
To serve:
- Chives
- Crème fraîche
- Croutons
Firstly heat olive oil in a heavy bottomed pan.
Fry onions and garlic, until softened.
Add courgettes and leeks, and cook for a further 5 minutes.
Add in your stock and bring to the boil.
Boil for around 15-20 minutes. Until the courgettes are soft.
Stir in parmesan.
Blend to give a smooth consistency.
Optional: Serve with a dollop of crème fraîche, croutons and some chives sprinkled on top.
Enjoy!
Vegetables: Either fresh or frozen is fine to use.
Additional flavours: Add 25g of fresh mint at the end of cooking to make Courgette, Pea and Mint Soup. Or add a chopped red chilli with the stock to make Spicy Courgette Soup.
Stock: If you like a thinner soup, add slightly more, or less for a thicker heartier version. I like Marigold Boullion Powder.
Vegan: Simply omit the cheese in this recipe or swap for a dairy-free version.
To freeze: You can freeze the soup in an airtight container for 2-3 months. You should defrost it overnight in the fridge and reheat thoroughly.
Calories: 200kcal | Carbohydrates: 19g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 329mg | Potassium: 835mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1255IU | Vitamin C: 62.7mg | Calcium: 293mg | Iron: 2.1mg