Courgette Soup Delia Smith Food

COURGETTE & TOMATO SOUP

Courgette & tomato soup image

Batch cook a vegetable soup when you have a seasonal bounty and you'll always have a healthy meal in the freezer

Provided by Good Food team

Time 45m

Number Of Ingredients 8

Ingredients

1 tbsp butter
2 onions , chopped
1kg courgette , sliced
1kg tomato , chopped
2 tbsp plain flour
½ tsp turmeric
2l low-sodium chicken or vegetable stock from cubes
crusty bread , to serve (optional)

Steps:

Melt the butter in a large pan, add the onions and courgettes, and cook for 5 mins on a medium heat, stirring occasionally.
Add the tomatoes and flour. Cook for a couple of mins, stirring around to stop the flour from becoming lumpy. Add the turmeric and stock, cover and simmer for 30 mins.
Purée with a stick blender, then sieve if you want a really smooth texture. Serve hot with crusty bread, if you like, or chill, then freeze for up to 2 months.

Nutrition Facts : Calories 90 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium

COURGETTE SOUP

Courgette Soup image

After all the indulgence yesterday, I really felt like something comforting yet healthy today. Courgette soup to the rescue! "What, courgette soup?" I here you say, but trust me this is delicious! www.simplybeglutenfree.co.uk

Provided by Simply Be Gluten Free

Time 20m

Yield Serves 6

Number Of Ingredients 9

Ingredients

A good glug of olive oil (around a tablespoon)
2 white onions, roughly chopped.
1 large potato, peeled and roughly chopped into about 1cm cubes
3 large courgettes, quartered and roughly chopped.
3 large garlic cloves, crushed or sliced thinly.
1 litre of vegetable stock / bouillon (I used 4 teaspoons of Marigold Swiss Vegetable Bouillon powder made up to a litre with boiling water)
Salt and pepper to taste
Juice of 1 lemon
A few sprigs of mint to garnish

Steps:

In a large pan, add the olive oil, onion and potato and fry gently on a low heat for 5 minutes until soft.
Add the garlic and courgette and cook for another 5 minutes, stirring to combine all the flavours and to ensure nothing sticks on the bottom of the pan.
Add the stock, give the mixture a stir and then cover the pan, simmering for 10 minutes until everything is cooked through and tender.
Leave to cool slightly, then puree the soup mixture with a stick blender until silky smooth.
Add the lemon juice, and salt and pepper to taste.
Ladle into bowls and serve garnished with mint.

COURGETTE SOUP WITH WATERCRESS AND PECORINO PESTO

Courgette Soup with Watercress and Pecorino Pesto image

This light summer soup is perfect for late summer when courgettes are cheap and plentiful. Serve each bowl with a spoonful of the watercress and Pecorino pesto zigzagged over the surface of the soup. Vegetarians may like to know you can buy a 'Parmesan style' cheese from Bookham and Harrison Farms Ltd.

Categories Summer soup Starters Summer

Yield Serves 4-6

Number Of Ingredients 14

Ingredients

1 lb (450 g) courgettes, diced with their skins left on
2 oz (50 g) butter
4 oz (110 g) potatoes, peeled and diced
1 large onion, chopped
1 clove garlic, finely chopped
1½ pints (850 ml) chicken or vegetable stock if cooking for a vegetarian
5 fl oz (150 ml) single cream
salt and freshly milled black pepper
2 oz (50 g) watercress
1 small clove garlic, crushed
1 tablespoon pine nuts
6 tablespoons extra virgin olive oil
1 oz (25 g) Pecorino Romano or Parmesan, grated - see intro
salt

Steps:

Begin by melting the butter gently in a large saucepan, add the potatoes, courgettes, onion and garlic and stir everything around so the vegetables are glossy and covered in butter. You can also watch how to chop onions and prepare garlic in our Cookery School Videos on this page. Add a little salt and freshly milled black pepper, then partially cover the pan and leave the vegetables to sweat, to release the buttery juices, on a low heat for 15 minutes. Now add the stock, bring the soup back to simmering point and cook very gently for a further 7-10 minutes, again partially covered, or until the potatoes are soft and the courgettes are just tender. While the soup is simmering, make the pesto. All you do is put the watercress (stalks and all), garlic, pine nuts and olive oil, together with some salt, in a food processor or blender and whiz until you have a smooth purée. Then transfer the purée to a bowl and stir in the grated Pecorino (or Parmesan - but not for a vegetarian) cheese. When the soup is ready, cool it a little, then purée it in a blender until smooth - you will probably need to do this in two batches, so have a large bowl nearby to pour the first batch into. Next, put the whole lot back in the saucepan, stir in the cream, then gently re-heat the soup. Ladle it into bowls, top each one with a spoonful of the pesto and, using a skewer or the tip of a small knife, zigzag the pesto all over the surface of the soup.

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