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Summer Courgette Soup

March 7th, 2010 · No Comments

With Rob away meatless meals are an option and being tired of salads this soup is suprisingly refreshing. Also takes advantage of a crop of courgettes.

You will need:

1/2 and onion finely chopped

1 carot peeled and grated

1 stalk of celery, chopped

2 cloves of garlic, crushed

Zest of lemon – finely grated

dash of olive oil

500ml vegetable stock

2 oxo chicken stock cubes

2 courgettes, finely sliced

Fresh herbs, finely chopped, about a tablespoon. I used oregano, sage and thyme

juice of 1 lemon, strained

Sour cream

Gently fry onion, carot, celery, garlic and lemon zest in a good splash of olive oil in a decent sized pot. Allow onion to soften and turn a golden colour but be careful not to burn.  Add vegetable stock and simmer gently.

Bring annother pot of water to the boil and add courgette and allow to come back to boil then drain courgette.

Add herbs and courgette to vegetable mix. Crumble stock cubes into spoup and add a cup of water. Simmer for a few minutes. Add lemon juice, stir in and take soup off heat.

Serve soup lukewarm with dollops of sour cream and crusty bread.

Posted from Hamilton, Waikato, New Zealand.

Tags: Food Guides