Best Soupe A La Courgette Camilles Soup Recipes

SOUPE A LA COURGETTE (ZUCCHINI SOUP)

Soupe a la Courgette (Zucchini Soup) image

Time 20m

Yield 1

Number Of Ingredients 8

Ingredients

1 cup vegetable broth or chicken broth or chicken stock
1 small zucchini (sliced)
1 small onion (sliced)
1 clove garlic (chopped)
1 teaspoon parsley (chopped)
1 pinch cumin
salt and pepper to taste
1 Laughing Cow cheese (La Vache Qui Rit or 1 tablespoon cream cheese)

Steps:

Place everything except the cheese into a pot, cover and simmer for 15 minutes.
Add the cheese and puree.

SOUPE A LA COURGETTE (CAMILLE'S SOUP)

SOUPE A LA COURGETTE (CAMILLE'S SOUP) image

Categories Soup/Stew Vegetable Simmer

Yield 6-8 servings (or more)

Number Of Ingredients 10

Ingredients

2 tbsp olive oil
3/4 lb. slab bacon, rind discarded, sliced 1/4 inch thick and cut crosswise into 1/4 inch strips
2 medium onions, finely chopped
4 lbs. medium zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
1/3 c veal or beef demi-glace
6 cups water
12 3/4 oz. wedges of laughing cow chese
2 tbsp creme fraiche
2 tbsp unsalted butter, softened
salt and freshly ground black pepper

Steps:

In a large pot, warm the olive oil over moderately high heat. Add the bacon and cook, stirring often, until fat starts to render, about 3 minutes. Add the onions and cook until translucent, about 3 minutes. Stir in the zucchini and the demi-glace. Pour in just enough water to cover the zucchini and bring to a simmer. Reduce the heat to moderately low and cook, stirring often, until the zuchini is tender, about 2 minutes. Add the cheese, creme fraiche and butter and stir until the cheese is melted. Season with salt and pepper and serve in warmed bowls.

COURGETTE, LEEK & GOAT'S CHEESE SOUP

Courgette, leek & goat's cheese soup image

This super-healthy vegetarian soup is low in calories and full of flavour. It's packed with three of your 5-a-day, plus folate, fibre, vitamin C and iron

Provided by Sara Buenfeld

Categories Lunch

Time 25m

Number Of Ingredients 9

Ingredients

1 tbsp rapeseed oil
400g leeks, well washed and sliced
450g courgettes, sliced
3 tsp vegetable bouillon powder, made up to 1 litre with boiling water
400g spinach
150g tub soft vegetarian goat's cheese
15g basil, plus a few leaves to serve
8 tsp omega seed mix (see tip)
4 x 25g portions wholegrain rye bread

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.

Nutrition Facts : Calories 304 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 1.1 milligram of sodium