I’m quite fond of courgette (zucchini), lightly fried with anchovy and pine nut, or steamed, or frittered, but it took getting a 3.5kg (7lb7oz) courgette from a friend of mine recently to get me to try courgette soup, and it is without doubt my favourite soup ever, hands down.
It is so simple to make too, that it can actually be whizzed up in no time. If you need a quick and delicious dinner, and don’t know what to do with that end of season marrow, zucchini or courgette surplus, look no further. If you don’t love it, I’ll … well, I’ll eat it!
Personally, I adore this with some cream, but if you’re trying to keep the calories down, I find it quite fresh and thoroughly enjoyable with some salt and pepper.
This also freezes very well,
- 700g courgette / zucchini /marrow
- 1 onion
- 1 garlic clove
- 1 tsp stock or a stock cube and 2 cups water (or 2 cups liquid stock, I prefer chicken but veggie works too)
- 1 cup cream (250ml or a 240ml pot will be fine) = 240g (optional)
- Roughly chop the marrow and onion, and pop in a food processor. If you like chunky chewy soups, lightly blend leaving chunks, if you like a smooth drinkable soup, keep it going for a while.
- Add the stock and water, and bring to the boil.
- Simmer for 15 minutes
- Stir in cream, sprinkle with salt and pepper, and either dehydrated courgette, crispy bacon or croutons, or eat as is, with our without thick chunks of bread and butter.
- Add the onion and garlic and mix speed 10, 10 seconds
- Slice the courgette and place in the Thermomix®.
- Add the stock and water and cook speed 2/Varoma/15 mins
- Check the texture. If you like chunky chewy soups, lightly blend leaving chunks, if you like a smooth drinkable soup, keep it going 60 seconds, speed 5.
- Stir in cream, if using, sprinkle with salt and pepper, and either dehydrated courgette, crispy bacon or croutons, or eat as is, with or without thick chunks of bread and butter.