JANUARY – Courgette Soup



450g Courgettes, diced with their skins left on

50g butter

110g potatoes, peeled and diced

1 large onion, chopped

1 clove garlic, finely chopped

850ml chicken / vegetable stock

150ml single cream (optional)

salt & pepper




  1. Melt the butter gently in a large saucepan.
  2. Add the potatoes, courgettes, onion and garlic and stir everything around so the vegetables are glossy and covered in butter. Add a little salt and freshly ground black pepper, then partially cove the pan and leave the vegetables to sweat, to release the buttery juices, on a low heat for 15 mins.
  3. Add the stock, bring the soup back to simmering point and cook very gently for a further 7-10 mins, again partially covered, or until the potatoes are soft and the courgettes are just tender.
  4.  When the soup is ready cool a little and then puree in a blender until smooth.
  5.  Return to the pan, stir in the cream, gently reheat and serve.

Leave a Reply