Easy Courgette Soup
A refreshing and satisfying soup made with courgettes, perfect for a quick weeknight dinner or as a starter.
Equipment
- Large saucepan
- Immersion Blender
Ingredients
Vegetables
- 2 medium Courgettes Approximately 500 grams, choose firm courgettes.
- 1 medium Onion About 150 grams, yellow onion preferred.
- 2 cloves Garlic Fresh garlic for robust flavor.
Liquid
- 1 tablespoon Olive oil For sautéing the onions and garlic.
- 4 cups Vegetable stock Homemade or low-sodium store-bought.
Seasoning
- to taste Salt Essential for seasoning.
- to taste Black pepper Freshly ground for best flavor.
Herbs and Acidity
- 1 tablespoon Lemon juice To brighten the flavors.
Optional Toppings
- to taste Crème fraîche or yogurt For added creaminess.
- to taste Fresh herbs Such as basil, parsley, or dill.
Instructions
- Wash the courgettes, cut off the ends, and chop into small pieces (about 1 cm thick).
- Peel and chop the onion into small dice. Mince the garlic cloves.
- In a large saucepan, heat the olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until soft.
- Add the minced garlic and sauté for an additional minute.
- Add the chopped courgettes to the pot and cook for 3-4 minutes until they start to soften.
- Pour in the vegetable stock and bring to a gentle boil. Reduce heat and simmer for 10-15 minutes until courgettes are tender.
- Blend the soup until smooth using an immersion blender. Stir in lemon juice and season with salt and pepper.
- Ladle the soup into bowls and garnish with fresh herbs and a drizzle of crème fraîche or yogurt if desired.
Notes
This soup can be made in advance and stored in the refrigerator for up to three days. It also freezes well for up to three months.