Courgette Soup (Zucchini Soup)
A deliciously smooth and creamy soup.
Servings: 4
Calories: 121kcal
Equipment
- Large Soup Pot
- Immersion Blender (Stick Blender)
Ingredients
- 30g (2 tbsp) Butter * SEE NOTE 1
- 1 Large onion, chopped
- 2 Garlic cloves, minced
- 1 kg (2lb) Courgettes (zucchinis), halved lengthways and sliced. * SEE NOTE 2
- 1 litre (4 cups) Vegetable / Chicken Stock * SEE NOTE 3
- 120ml (½ cup) Cream * SEE NOTE 1
Instructions
- Melt butter, over a medium heat, in a large pan. Add the onion and garlic and cook for approx. 5 mins (until lightly golden)
- Add the courgettes, reduce the heat and allow the vegetables to sweat for 10 mins (lid on)
- Add the stock and simmer for 25 mins, until the courgettes are very soft.
- Using a stick blender, whizz until smooth.
- Add the cream (optional) and stir through.
- Delicious served with some freshly grated parmesan.
Video
Notes
- To make dairy free you can replace the butter with olive oil. You can miss out the cream, the soup is actually quite creamy without the extra cream.
- 1kg is roughly 6 medium courgettes
- Use homemade stock or low sodium stock if serving to baby / young child. You can also replace some of the stock with water to reduce sodium levels.
Nutrition
Calories: 121kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 1014mg | Potassium: 692mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1190IU | Vitamin C: 47.3mg | Calcium: 49mg | Iron: 1mg