Courgette Soup is a traditional British recipe for a classic soup of courgettes (zucchini) and plum tomatoes in a vegetable stock base that can be served either hot or chilled. The full recipe is presented here and I hope you enjoy this classic British version of: Courgette Soup.
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Ingredients:
2 tbsp oil
500g young courgettes, cut into 5mm thick slices
225g tinned plum tomatoes (with juice), chopped
1 tbsp tomato purée
generous pinch of garlic salt
600ml water
1 vegetable stock cube, crumbled
salt and freshly-ground black pepper, to taste
chopped parsley, to garnish
thin slices of lemon, to garnish
Method:
Heat the oil in a heavy-based pan. Add the courgettes and toss to coat in the oil. Now add the tomatoes and garlic salt. Season to taste with salt and black pepper then cover the pan and cook gently for 5 minutes, stirring occasionally.
Add the water and crumble in the stock cube then bring the soup to a boil. Reduce to a simmer, cover and cook for about 15 minutes, or until the courgettes are tender. Take off the heat, allow to cool slightly and purée until smooth in a blender or food processor.
This soup can be served either hot or chilled and should be garnished with lemon slices and chopped parsley.
