A delicious courgette cream soup is a proposition for fans of seasonal recipes and those who struggle with the excess of courgettes in the garden. It’s delicate, creamy and very easy to prepare, and additionally made from a minimal amount of ingredients. It’ll work great as a light dinner, afternoon snack or appetiser served before the main course.
For many of us, the summer months are a time when the daily menu is closely related to the garden harvests. This year it also applies to us. The last week was all about courgette, and it’s definitely not over yet. Therefore courgette appears on our table in a different version almost every day. On the blog, you’ll find foolproof recipes for quick courgette fritters and delicious chocolate cake with courgette. I recommend trying them out! Especially if your courgettes in the garden started to get out of control.
If you think this light courgette soup just can't be good, I bet you’ll be surprised by its taste. This soup is really delicious. I wasn't convinced either until I cooked it for the first time. The courgette itself is quite bland, I agree. But with the addition of caramelised onion and fresh parsley is a completely different story.
Courgette cream soup how to serve?
In my opinion, any type of cream soup needs a crunchy element. That’s why I usually serve it with cheesy toasts. Depending on what I have on hand, I cut bread/rolls into slices, sprinkle with a small amount of cheese and bake it in the oven for a few minutes. Ready!
With this recipe, you can prepare two standard portions or four small, which will be perfect as a light appetiser before the main course.
Creamy courgette soup with potatoes
Equipment
- Immersion blender / blender
Ingredients
- 600 g courgette
- 500 ml broth
- 1 potato (medium)
- ½ onion
- 1 tbsp clarified butter
- 3 tbsp chopped parsley
- salt and black pepper to taste
Instructions
- In a large frying pan heat the butter, add the finely chopped onion, sliced courgette and small cubes of potato. Fry over low heat until the onion is translucent and the potato is tender. In the end, you can increase the heat and brown the vegetables (carefully, don’t burn them).
- Put the fried vegetables (cooled) into a blender, add the broth and parsley. Blend until it’s smooth and creamy. Finally, season with salt and black pepper to taste.
- Pour the prepared soup into a pot and heat it to the desired temperature. Serve with toasts. Enjoy your meal!
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