Cream of courgette soup recipe

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serves: 4 - 6
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 20 min
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  • Cream of courgette soup recipe is so easy to make and a delicious light, healthy lunch recipe that you’ll want to make time and time again. This is a delicious soup and very quick and easy to make. The addition of Brie gives a distinctive flavour and complements courgettes perfectly. You can however reduce the amount of Brie if you prefer and you could add other leftover vegetables to this recipe, such as a handful of peas, a few florets of broccoli or cauliflower or green beans. A filling and satisfying soup to eat at lunchtime with a hunk of granary bread. Try it chilled too. This recipe serves 4-6 people and will take around 35 mins.

    Ingredients

    • 350g potatoes, peeled and roughly chopped
    • 1 litre vegetable stock
    • 500g courgettes, roughly chopped
    • 4 spring onions, sliced
    • Salt and freshly ground black pepper
    • 150g Brie, cut into small pieces
    • A little milk or water
    • To serve:
    • Crème fraiche
    • Few very thin courgette strips

    Method

    • Put the potatoes in a large saucepan and add the stock.

    • Bring to the boil, then reduce the heat and simmer for 10 minutes.

    • Add the courgettes and onions and simmer, covered, for a further 8 – 10 minutes until everything is softened.

    • Add the cheese and stir until melted in. Season with salt and freshly ground black pepper.

    • Cool a little, then blend until smooth and creamy.

    • Return to the pan and add a little milk, water or stock until you get the consistency you like.

    • Serve with a swirl of crème fraiche and a few courgette strips.

    Top tip for making Cream of courgette soup

    If you like a paler coloured soup remove the peel from the courgettes.

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