Courgette soup

Courgette Soup

  • Serves 3–4
  • Easy

Photograph Andrew Montgomery


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.



  • Olive oil 1tbsp
  • Onion 1, large, finely chopped
  • Potato 1, large, scrubbed and finely chopped
  • Courgettes 3, large, finely diced
  • Vegetable or chicken stock 1 litre
  • Mint 1 small bunch, thick stems removed
  • Lemon juice squeeze of (optional)
  • Salt and pepper to taste
  • Parsley handful, chopped, to garnish


  • 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).