Courgette Soup is one of our favourite soups which we have been making and enjoying for years. Its a great way to make a think and hearty soup from a vegetable that you would probably not normally associate with soup! Technically this soup is a Courgette & Cheese soup. We feel the addition of the cheese adds another flavour dimension, which you can vary depending on which cheese you use.
We cook big batches of courgette soup and freeze for use through-out the winter.
Ingredients
- 500g Courgettes, sliced or cubed;
- 2 Medium sized Potatoes, wash & chopped (each about the size of your fist);
- 1 Medium sized Onion, sliced and diced;
- 1.2 litres of vegetable or chicken stock;
- 200g of Cheese, either Brie for a creamy texture or Stilton for a smooth soup with a stronger flavour;
- Seasoning of salt and pepper to taste.
How to make the Courgette Soup
- Put all the prepared ingredients into a pan (except the cheese);
- Bring to the boil and simmer for about 15 minutes or until the ingredients are tender;
- Dice the cheese and stir in until melted;
- Allow the soup to cool a little then puree in a liquidiser or with a hand held blitzer;
- Season with salt and pepper to taste.
Eat immediately, or warm gently after allowing to cool. Alternatively, when cool portion up and freeze.