What to do with too many Courgettes? Daylight saving has nearly come to an end so, if you are reaching for soup inspiration, you are not the only one!
It’s starting to get chilly out there and a warm bowl of soup seems like just the ticket.
Thankfully, the courgette plant, that refuses to stop producing, is the perfect ingredient for this soup. It’s light in flavour and buttery-smooth, without adding butter!
This Courgette & Potato Soup recipe uses one rather large courgette (aka marrow) so the 1kg measure can be adapted if you are 100g out in either direction.
Courgette & Potato Soup
Serves: 4
Ingredients
- 6 medium potatoes (approx 500g)
- 1.5 cups of water
- 2 cups vegetable stock
- 1kg courgettes, roughly chopped skin-on
- 5 spring onions, sliced
- 1 tsp Garam Masala powder, or your spice of choice
- 1 cup of tasty cheese, grated
Method
- Wash potatoes, nick out any brown spots, then skin-on, cut into small chunks.
- Add potatoes to a saucepan with water and vegetable stock. Cover, heat on medium and boil for approx 5 minutes.
- Wash courgettes, skin-on cut roughly into small chunks, measure and add to potatoes. Add 4 spring onions, roughly chopped to the soup.
- Cover, reduce to a low-medium heat and continue to simmer for approx 15 minutes.
- Remove from stove top and in batches, transfer cupfuls to a food processor and blend well. You can use a stick blender if required. Taste and only if required, add a little salt. (The saltiness of the vegetable stock should be ample without any extra).
- Swirl grated cheese into the soup and allow it to melt.
- Sprinkle with fine slices of the last remaining spring onion, and serve with toast.
Tip: If using marrow (over-grown courgettes) you may wish to scoop out the big seeds before measuring. Regular courgettes have softer seeds and won’t affect the texture.
