Courgette Soup recipe
A simple yet delicious courgette soup that transforms humble ingredients into a creamy, nourishing dish. Perfect for a quick lunch or light dinner, this soup is easy to prepare and highly adaptable.
Equipment
- 1 Heavy-Bottomed Pot – Ensures even heat distribution
- 1 High-Powered Blender – Creates a smooth, creamy texture
- 1 Sharp Knife – Makes chopping quick and safe
Ingredients
- Soup Base
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 leek sliced
- 400 g courgettes sliced
- 1 medium potato diced
- 500 ml vegetable stock
- Salt & pepper to taste
Instructions
- Sauté Aromatics: Heat olive oil in a heavy-bottomed pot over medium heat. Add the chopped onion and minced garlic. Sauté for about 5 minutes until softened and fragrant.
- Add Vegetables: Stir in the sliced leek, courgettes, and diced potato. Cook for another 5 minutes, stirring occasionally.
- Simmer with Stock: Pour in the vegetable stock and bring the mixture to a gentle simmer. Cook for 15-20 minutes until vegetables are tender.
- Blend Until Smooth: Let the mixture cool slightly. Transfer to a high-powered blender and blend until smooth and creamy. Adjust consistency with additional stock if needed.
- Season & Serve: Season with salt and pepper to taste. Serve warm with optional toppings.