Best Courgette Soup Recipes

COURGETTE SOUP

Steps:

• In a large pan, add the olive oil, onion and potato and fry gently on a low heat for 5 minutes until soft.
• Add the garlic and courgette and cook for another 5 minutes, stirring to combine all the flavours and to ensure nothing sticks on the bottom of the pan.
• Add the stock, give the mixture a stir and then cover the pan, simmering for 10 minutes until everything is cooked through and tender.
• Leave to cool slightly, then puree the soup mixture with a stick blender until silky smooth.
• Add the lemon juice, and salt and pepper to taste.
• Ladle into bowls and serve garnished with mint.

COURGETTE, POTATO & CHEDDAR SOUP

Steps:

• Put the potatoes in a large pan with just enough water to cover them and crumble in the stock cubes. Bring to the boil, then cover and cook for 5 mins. Add the courgettes, put the lid back on and cook for 5 mins more. Throw in the spring onions, cover and cook for a final 5 mins.
• Take off the heat, then stir in the cheese and season with the nutmeg, salt and pepper. Whizz to a thick soup, adding more hot water until you get the consistency you like. Serve scattered with extra grated cheddar, spring onions and nutmeg or pepper. Or cool and freeze in freezer bags or containers with good lids for up to 3 months.

COURGETTE SOUP

Steps:

• In a large pan fry the onion and the garlic with the olive oil.
• Add the remaining vegetables and let it cook for a little bit more stirring and mixing the flavours.
• Add the water (preferably hot) and the parsley.
• Season with salt and let it boil for half an hour.
• Blend the soup until creamy (I use a hand blender for soups).
• Optional: add chopped runner beans and boil the soup for another 15 minutes.
• Serve straight (healthy option) or add grated cheese to impress. Black pepper also goes well.

COURGETTE & TOMATO SOUP

Steps:

• Melt the butter in a large pan, add the onions and courgettes, and cook for 5 mins on a medium heat, stirring occasionally.
• Add the tomatoes and flour. Cook for a couple of mins, stirring around to stop the flour from becoming lumpy. Add the turmeric and stock, cover and simmer for 30 mins.
• Purée with a stick blender, then sieve if you want a really smooth texture. Serve hot with crusty bread, if you like, or chill, then freeze for up to 2 months.

COURGETTE, LEEK & GOAT'S CHEESE SOUP

Steps:

• Heat the oil in a large pan and fry the leeks for a few mins to soften. Add the courgettes, then cover the pan and cook for 5 mins more. Pour in the stock, cover and cook for about 7 mins.
• Add the spinach, then cover the pan and cook for 5 mins so that it wilts. Take off the heat and blitz until really smooth with a hand blender. Add the goat's cheese and basil, then blitz again.
• If you're making this recipe as part of our two-person Summer Healthy Diet Plan, spoon half the soup into two bowls or large flasks, then cool and chill the remainder for another day. Reheat in a pan or microwave to serve. If serving in bowls, scatter with some extra basil leaves and the seeds, and eat with the rye bread.

CREAMY COURGETTE (ZUCCHINI) OR CUCUMBER SOUP.

Steps:

• Trim the ends off the courgettes / cucumber. Roughly chop along with the onion & gently fry in a large pan with the olive oil.
• When the vegetables are soft & lightly coloured, add the seasonings, stock cube & the water. Cover & simmer for 1 hour.
• After 1 hour, blend until smooth with an immersion blender (stick blender) or in the liquidizer.
• Check for seasoning, adjust if necessary. If you like the soup thicker, thicken using the flour & water. (Mix the flour with a little cold water, add a few tbsp of the soup to the flour mix, stir well then add to the soup - mix well to avoid any lumps.
• Remove from the heat & stir in the cream, reserving 4 tbsp for later.
• Pour the soup into bowls, drizzle a swirl of 1 tbsp cream over each bowl of soup (or a little less if serving 6) & top with a few fresh basil leaves.

COURGETTE, PEA & PESTO SOUP

Steps:

• Heat the oil in a large saucepan. Cook the garlic for a few seconds, then add the courgettes and cook for 3 mins until they start to soften. Stir in the peas and cannellini beans, pour on the hot stock and cook for a further 3 mins.
• Stir the pesto through the soup with some seasoning, then ladle into bowls and serve with crusty brown bread, if you like. Or pop in a flask to take to work.

COURGETTE, BASIL AND BRIE CHEESE SOUP

Steps:

• Melt the butter in a large heavy-based pan and fry the onion 2-3 minutes until softened.
• Add the potato, garlic and wine, and cook for a further 5 minutes.
• Stir in the stock and courgettes and bring to the boil.
• Reduce heat, then cover and simmer gently for 20 minutes or until the potato is cooked.
• Pour in the milk, add the Brie and heat through gently until melted.
• Stir in the cream and basil, and warm through without letting it boil.
• Season and serve with the extra basil sprinkled on top.
• * If you want a smoother soup just run a stick blender through it a few times.or even place in blender and pulse.

COURGETTE AND LEEK SOUP

Steps:

• Heat the oil in a large pan . Add the onion and leeks; cook for 5-10 minutes Add courgettes and cook, stirring, for a further 5 minutes.
• Add stock and rosemary , then bring to the boil. Season, reduce the heat and simmer for 20 minutes.
• Cool the soup slightly and whiz soup with a liquidizer until smooth.
• This is now the stage where you freeze.
• Reheat the soup gently and serve with your favorite soup side.

ZUCCHINI/COURGETTE & BRIE SOUP

Steps:

• Peel and dice potatoes.
• Place potatoes in vegetable stock.
• Clean and chop leeks and place in stock.
• Clean and chop zucchini and place in stock.
• Bring to boil and cook until potatoes are soft.
• Blend all ingredients together (I use the hand blender - the best utensil ever for soups!).
• Add chopped brie to soup and simmer for 10 minutes. Do not let soup boil once cheese is added.

ZUCCHINI/ COURGETTE SOUP (GOOD FOR WEIGHT WATCHERS)

Steps:

• Put the potatoes and onions into a large saucepan with the chicken broth and chicken stock cube. Bring to a boil and simmer for 3 minutes.
• Add the zucchini, garlic and Cavenders seasoning and simmer, covered, for 30 minutes.
• Add the cream cheese and salt and pepper if using.
• Blend in a food processor or with a handheld blender until smooth, reheat if necessary, and serve!

ROCKET & COURGETTE SOUP WITH GOAT'S CHEESE CROUTONS

Steps:

• Cook the onion gently in the olive oil or butter for 5-10 mins, until soft. Add the potato and cook for 5 mins, then add the courgettes, rocket, stock and plenty of seasoning. Bring to a simmer and cook for 5 mins, until the courgettes feel soft. Whizz the soup in a blender, or use a hand blender, until smooth. Return to the pan and keep warm.
• Toast the baguette slices, spread each with a little goat's cheese, then grill if you like, or serve as it is with the soup.

CREAM OF SPINACH AND COURGETTE SOUP

Steps:

• Sauté the onion and courgette in the butter until the onion is transparent.
• Add potato, spinach, parsley and stock.
• Bring to boil, cover and simmer for 20 minutes.
• Liquidize and stir in cream, reheat if needed.

CHILLED MINTY COURGETTE SOUP

Steps:

• Heat the oil in a large saucepan, add the onion and cook gently for about 2-3 minutes until softened. Now add the courgettes and dried mint, and stir well to mix with the onion. Cover and cook over a gentle heat for about 10 minutes until the courgettes are softened but not coloured.
• Pour in the stock and bring to the boil, then lower the heat to a gentle simmer. Strip the mint leaves off the stalks and drop them into the pan, then cover the pan and continue simmering gently for 20 minutes or until the courgettes are very tender. Remove from the heat and let the bubbles subside before blitzing in a food processor or blender until smooth (if you like a really smooth soup, simply pour it through a sieve after blitzing). Pour into a bowl and leave to cool, then cover and chill for at least 4 hours (or overnight).
• To serve, taste and season with salt and pepper. Serve in chilled soup plates with a spoonful of cream drizzled in the middle.

COURGETTE (ZUCCHINI) AND BACON SOUP

Steps:

• Heat the oil in a large saucepan. Add 100g (two-thirds) of the bacon and fry gently until it starts to brown. Add the onion and cook, stirring frequently, until the onion is soft and translucent.
• Add the courgettes and stock. Bring to a boil, then lower the heat and simmer for 20-25 minutes or until the courgettes are very tender.
• Meanwhile, in a small frying pan, fry the remaining chopped bacon until crisp. Set aside to drain on kitchen paper.
• Remove the soup from the heat and allow to cool slightly. Process until smooth using a hand-blender or food processor. Season to taste with salt and pepper.
• Reheat the soup as necessary, then divide amongst serving bowls. To garnish, place 2 tbsp yoghurt in each bowl, sprinkle with bacon.

COURGETTE SOUP WITH PARMESAN AND BURNT CHILLI MARSHMALLOW

Steps:

• Line a 23 x 23cm sized baking tray with cling film, lightly grease it with the oil and dust it with 2 tbsp of the corn flour, making sure the base and sides are evenly coated.
• Place the gelatine leaves in a small bowl and pour over enough cold water to cover. Set aside for 10 minutes.
• Weigh the egg whites into a large metal bowl or electric mixer bowl. Set aside. Place the water, sugar and glucose into a small pan over a medium-high heat. Using a sugar or jam thermometer to read the temperature, heat the sugar mixture to 115C. Once it has reached the heat, begin to whisk the egg whites in the whisking bowl, either with a handheld electric whisk or in a freestanding mixer. When the sugar reaches 121C, squeeze the water out of the gelatine, add to the hot syrup and slowly begin to pour the sugar and gelatine mixture into the egg whites, whilst continuing to whisk. Be careful not to let the sugar mixture come in to contact with the beaters. Continue to whisk gently until the mixture has cooled and is thick enough to hold its shape on the beaters - this should take about 15 minutes. Whisk through the chilli flakes and spoon into the prepared tray, smoothing over with a palette knife. Dust lightly with the remaining corn flour and leave in a cool place to set. Once set, cut in to 2cm cubes.
• Make the soup. Heat the olive oil in a large casserole pan or saucepan over a medium heat. Add the onion and fry gently for 5 minutes or until beginning to soften. Add the rosemary and garlic and cook for a further 2 minutes. Add the courgettes and sauté for a further 5 minutes. Next add the stock, bring to the boil, then reduce to a simmer and cook for 10 minutes. Pour into a blender and blend until smooth. Season to taste and top up with a little more water if it seems too thick.
• Lightly blow torch each marshmallow or pop briefly under a high heated grill until scorched and blistered. Ladle the soup into bowls, top with a marshmallow, some grated parmesan and a sprinkle of the hazelnuts. Serve.

COURGETTE AND CREAM CHEESE SOUP WITH CRISPY CROUTONS

Steps:

• To make the croutons spread the cubed bread on a baking tray and drizzle with olive oil. Season and bake for 15-20min in a preheated oven at 190C
• Cut 20 thin round slices off one of the courgettes. Spread on another baking sheet and put in the oven for 3-5 mins. (keep an eye on them as they burn quickly). Set aside
• Cut up the remaing courgettes into small cubes and add to a large pan along with the remiaing vegetables and a drizzle of olive oil. Soften for 5 mins.
• Add the stock, cover with a lid and simmer for 20 mins or untill the vegetables are tender.
• Remove from the heat, add the cream cheese and wizz up with a hand blender until smooth.
• Season to taste and serve with a mound of crispy croutons and the crispy courgettes rounds.

COURGETTE, POTATO & ROASTED TOMATO SOUP

Steps:

• Turn oven to 180c fan. Put the tomatoes into roa asting pan and drizzle with olive oil. Sprinkle over dried thyme and season with salt & pepper. Roast for 20-25 minutes until cooked through. Set aside until ready to use.
• Chop potatoes into medium chunks and place in a saucepan with the vegetable stock cube and top up with hot water. Cook until potatoes for 10-15 minutes until soft.
• Slice courgettes into thick slices then quarter each slice. Chop the onion into medium size chunks. Heat a frying pan and add 1.5 tbsp of olive oil and add the onions to the pan and cook for 10 minutes on a low heat until soft, then add the courgettes and cook for 5-10 minutes until just soft.
• In a large saucepan add the onions, courgettes, potatoes with the vegetable stock cube water and top up with 150-200 ml of water and bring to a boil, then turn down and simmer for 20 minutes until all veg are soft. Add the roasted tomatoes and blitz with a hand blender leaving a few chunks if you want to. Season to taste with salt & pepper and serve
• The extra water added to the vegetables will depend on how thick you want the soup. Add more once everything has been blitzed together if you want to thin the soup. The soup will keep in a fridge for up to 4 days and can be easily doubled for freezer batching.

COURGETTE TOMATO AND CHILLI SOUP

Steps:

• Fry onion and garlic in olive oil until soft. Add in potato and add black pepper and fry on low heat for 2 mins, stirring. Add in courgette tomato and stock. Simmer and add in chilli flakes and tomato paste. Simmer for around 15 to 20 mins. Blitz in processor.

COURGETTE AND PARMESAN SOUP

Steps:

• in a large pot sweat the chopped onion and sliced garlic in the olive oil until golden
• add the courgettes and stock, bring to the boil and simmer for 15-20 minutes
• blend the soup until smooth, then add the parmesan and blend again
• serve immediately with fresh crusty bread