This is a light, gently flavoured soup that feels fresh without being thin. Courgettes cook quickly and blend into a smooth, pale green soup with a mild, comforting taste that suits all ages.
It is an easy recipe for beginners and a good way to use up a glut of courgettes. The soup is made in one pot and finished simply, keeping it reliable and unfussy.
Recipe Information Block
Serves: 4
Prep time: 10 minutes
Cooking time: 25 minutes
Equipment: Large saucepan, wooden spoon, stick blender or jug blender
Ingredients
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1 tablespoon olive oil
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1 small onion, finely chopped
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2 medium courgettes, sliced
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1 medium potato, peeled and diced
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800 ml vegetable stock
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Salt and black pepper, to taste
Step-by-Step Method
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Heat the olive oil in a large saucepan over low to medium heat. Add the onion and cook gently for 5 to 7 minutes until soft and translucent, stirring regularly.
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Add the courgettes and potato to the pan. Stir well and cook for 2 minutes so the vegetables begin to soften.
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Pour in the vegetable stock and bring to a gentle simmer. Cover and cook for 15 to 18 minutes, until the potato is completely tender.
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Remove the pan from the heat and blend the soup until smooth.
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Return the soup to low heat, season with salt and black pepper, and warm through gently without boiling.
Practical Tips
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Slice the courgettes evenly so they cook at the same speed.
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Avoid browning the onion, as this can dull the fresh flavour.
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If the soup seems too thick, add a little extra hot stock or water.
Variations
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Stir in a small splash of milk for a softer finish.
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Add a little grated cheese when serving for extra richness.
Serving Suggestions
Serve hot with crusty bread, toast, or oatcakes. It also works well as a light lunch with a simple sandwich.
Storage and Reheating
Allow the soup to cool fully before storing. Keep in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently, stirring well.
