Courgettes are something that you do not have to grow a lot of to get good results. If you do not have a garden, they can be grown in a pot on a balcony or patio, and a single plant will give a decent crop as long as you are not trying to feed hordes of people. For me, the difficulty with courgettes is finding new ways to deal with a glut, and this soup has proved to be just the thing. My neighbour and friend ‘Mrs Next-door’ gave me this recipe. Make loads for the freezer and it will see you through the winter.
A tasty soup made from your summer glut of courgettes
The best courgette soup using home grown courgettes from the garden.
Prep: 8 mins
Total: 28 mins
Serves: 3
Ingredients
- 1tbsp Olive oil
- 1 Onion large, finely chopped
- 1 Potato large, scrubbed and finely chopped
- 3 Courgettes large, finely diced
- 1l Vegetable or chicken stock
- 1 small bunch of mint thick stems removed
- Lemon juice squeeze of (optional)
- Salt and pepper to taste
- A handful of parsley chopped, to garnish
Methods
Step 1
Heat the oil in a pan, add the onion and potato and gently sauté for 2–3 minutes until soft. Add the courgettes and cook for a couple more minutes. Pour in the stock and bring to a boil.
Step 2
Reduce the heat and simmer for 5 minutes until the courgettes are tender. Pour two-thirds of the soup into a blender, add the mint leaves and blend until smooth.
Step 3
Return to the remaining soup in the pan, stir to combine and gently reheat. Season to taste with salt and pepper. I like to add a little lemon juice just before serving.
This recipe is taken from The Great Dixter Cookbook: Recipes from an English Garden by Aaron Bertelsen (Phaidon, 2017).
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