Courgette Soup

This easy courgette soup has a silky texture because it is puréed. I could have added a few potatoes to thicken it further, but six courgettes are quite enough for a smooth result once blended.

I have always loved this soup. I remember my mother making it often on winter evenings when I was young. It was comforting, bracing, warming and so very good.

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What you need to make this courgette soup:

Red onions — they lay down the flavour base with the garlic.
Garlic — chopped, it rounds out the onions from the start of cooking.
Olive oil — for browning the onion and garlic.
Courgettes — the main ingredient: peeled in stripes, not fully, the remaining skin holds the soup together and gives it its colour. Six courgettes are enough to thicken it, no potatoes needed.
Coconut milk — brings creaminess and softens the ginger and turmeric.
Vegetable stock — the liquid base; it can give way to chicken stock or fondue broth.
Grated fresh ginger — for a little heat and fragrance.
Ground turmeric — for colour and warmth.
Salt and pepper — adjust to taste during cooking.

Photo coming soon

Why this courgette soup must be on your menu!

Few ingredients: more often than not, they are already sitting in the cupboard, and six courgettes are enough to thicken the soup without any potatoes.
Comforting for as long as I can remember: my mother made it often on winter evenings when I was young.
It was comforting, bracing, warming and so very good — a recipe that carries across generations.
Versatile: it takes single, double or sour cream, or a soya-based one, walnuts, pine nuts or lupin nuts, black or white quinoa, parsley, mint, coriander or dill, a dash of Tabasco, soy sauce or a thread of olive oil, croutons, a squeeze of lemon or lime.
And the vegetable stock can give way to chicken stock or fondue broth.
Silky texture with no extra effort: the courgette skin, peeled in stripes rather than fully, holds the soup together and gives it its colour, for a smooth result once blended.

Photo coming soon

Courgette Soup

A silky courgette soup with coconut milk, lifted with fresh ginger and turmeric.

Prep 20 min

Cook 30 min

Total time 50 min

Course: Soups Cuisine: Fusion Keyword: Courgette soup Calories:

Ingredients

Servings: 6 servings

Instructions

Heat the olive oil in a casserole. Add the onion and garlic and fry for a few minutes until golden.
Add the courgettes and stir. Cook for 4 to 5 minutes, until they take on some colour.
Add the coconut milk, ginger, turmeric and vegetable stock. Season with salt and pepper.
Bring to the boil, lower the heat a little and simmer for about 20 minutes. The courgettes should be tender.
Blend. Serve hot.

Nutrition (per serving)

Tips

Let the courgettes colour before the liquids go in: that is where the flavour is built.
Peel the courgettes in stripes rather than fully: the remaining skin gives the colour.
Six courgettes are enough to thicken the soup — no need for potatoes.
A squeeze of lemon or lime at the table wakes the coconut milk up.

Personal note

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