Every year, I am fascinated with the variety of quirky coloured courgettes. And thus, try to grow as many as I can; resulting in a horrendous glut.
There is no faster way of ploughing through a good 10-15 courgettes a week, than with soup.
You’d think a courgette soup would be bland, watery, and just not that appealing. Roasting the courgettes brings out the sweetness and stickiness.
You can adjust the recipe how you see fit. It’s for guidance purposes only for something artery clogging and comforting, after your hard work from growing these hydra-like plants. Goddess forbid you miss picking one for one day, although, they’re excellent to grow cheaply, and fast, and they fill tummies. They’re a staple for any vegetable patch and allotment.
Prep time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Serves: 4 people
You will need:
A large, deep pan
Roasting tray(s) – you can roast in batches and add them hot/cold to the soup.
As many courgettes as you can fit into your large pan (I use anything between 8-12 at a time)
100g grated Parmesan cheese/vegan Parmesan alternative
1 brown onion, roughly diced
Vegetable stock pot/cube
4 fat garlic cloves
300g fresh/frozen peas
20g fresh basil
10g fresh mint
50ml double cream/dairy-free cream
(Optional) 1 fresh chilli of your choosing or growing
2 tbsp toasted pine nuts
- Preheat your oven to 180c (fan).
- Slice your courgettes into four pieces, lengthways. Then slice those pieces in half in the middle. As you cut them, throw them in your large pan. When chopped, add some olive oil and black pepper to the pan and coat the courgettes wit this mixture, with your hands. These are now ready to add to your baking trays for roasting. Roast these for 45 minutes, turning occasionally until soft and browned.
- No need to wash your soup pan after removing the courgettes – you use the excess oil to soften your onion. Add the roughly chopped onions to the pan and cook on a low heat. You want to cook off the onions so they’re translucent, not brown.
- Whilst the onions are cooking, Boil a kettle and make up 1 litre of vegetable stock. Add the 300g of frozen/fresh peas to the jug so they thaw through.
- When the onions have finished cooking, squeeze in your garlic through the press, directly into the pan and cook for 1-2 minutes. Cook the chilli, if using, with the garlic.
- Add the roasted courgettes, to the pan and stir in, then add the vegetable stock with the peas and bring to a simmer.
- Add the basil whole (green non-woody stalks and all) and your 20g of fresh mint (pinch out the top tiny leaves if you’re feeling fancy, for decoration). Add most of the Parmesan/vegan Parmesan alternative.
- Turn off the heat and blend the soup with your stick blender. It’s okay if the soup cools, you can always quickly reheat it. If it’s too thick and gloopy, add more vegetable stock.
- Stir in the double cream/dairy-free cream, saving a little to swirl in at the end. Season to taste, if required.
- Serve your soup in bowls, swirl in a dash of extra cream/dairy-free cream, sprinkle the remaining Parmesan/vegan Parmesan alternative, sprinkle of pine nuts, and top with the pinch of fresh mint. Serves with a fresh crusty bread with lashings of salted butter.