If you grow vegetables or know anyone who does, then you might well be facing a glut of certain varieties right now (well in the Northern hemisphere anyway). Everyone I know who grows veg always seem to grow courgettes and runner beans in abundance. I have to say I’m a bit stumped over ways to make runner beans tempting and delicious, rather than tasteless, woody and stringy! But courgettes are another matter – cooked badly they’re the stuff of nightmares (watery, tasteless), but treated with the respect they deserve they can be wondrous.
This soup is perfect for a big harvest of courgettes, particularly less than perfect specimens, as it is really a recipe comprised of just courgettes and flavouring. You may think that there is no way you could enjoy a dish solely made from courgettes, but I promise you, as long as you treat them right you’ll end up with a wonderfully flavourful, silky smooth and unctuous soup. So next time you see that glut of courgettes, don’t sigh, think ‘mmmm, courgette soup for lunch’ instead!
Courgette (Zucchini) Soup (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)
Serves 4
- 3 tbsp olive oil (or 1 tbsp per courgette used)
- 3 courgettes, cut into fairly chunky slices
- 1 clove garlic, finely chopped
- 3 sprigs of basil
- 600ml vegetable stock
- Seasoning
– Sauté the courgette slices in the oil until nicely browned
– Add the garlic and basil and continue to cook until fragrant but the garlic hasn’t browned too much
– Pour in the stock and simmer for 10 minutes
– Blitz then taste.
– Season to taste
– Serve garnished with a drizzle of extra virgin olive oil and basil leaves.
2 Responses
I know it’s kinda different .. Like completely !! Do you know how to make that carrot and cumin Lebanesey dish? Have made your Algerian salad today by the way!
What’s that lovely looking thing on the side of the bowl of soup?!!! Recipe please.