COURGETTE SOUP (ZUCCHINI SOUP)
A deliciously smooth and creamy soup.
Provided by Amy Whiteford
Categories Soup
Time 50m
Number Of Ingredients 6
Steps:
- Melt butter, over a medium heat, in a large pan. Add the onion and garlic and cook for approx. 5 mins (until lightly golden)
- Add the courgettes, reduce the heat and allow the vegetables to sweat for 10 mins (lid on)
- Add the stock and simmer for 25 mins, until the courgettes are very soft.
- Using a stick blender, whizz until smooth.
- Add the cream (optional) and stir through.
- Delicious served with some freshly grated parmesan.
Nutrition Facts : Calories 121 kcal, Carbohydrate 13 g, Protein 3 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 1014 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
ZUCCHINI/ COURGETTE SOUP (GOOD FOR WEIGHT WATCHERS)
This is a favourite winter warmer. By British calculations, this whole recipe provides 9 points in total and I find it makes 4-6 bowls.
Provided by Shuzbud
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put the potatoes and onions into a large saucepan with the chicken broth and chicken stock cube. Bring to a boil and simmer for 3 minutes.
- Add the zucchini, garlic and Cavenders seasoning and simmer, covered, for 30 minutes.
- Add the cream cheese and salt and pepper if using.
- Blend in a food processor or with a handheld blender until smooth, reheat if necessary, and serve!
ZUCCHINI/COURGETTE & BRIE SOUP
My mother in law makes this soup all the time - its delicious and healthy (but hearty :) Its a great starter soup and way to get your veggies.
Provided by Jessica JT
Categories Vegetable
Time 50m
Yield 6 oz, 12 serving(s)
Number Of Ingredients 6
Steps:
- Peel and dice potatoes.
- Place potatoes in vegetable stock.
- Clean and chop leeks and place in stock.
- Clean and chop zucchini and place in stock.
- Bring to boil and cook until potatoes are soft.
- Blend all ingredients together (I use the hand blender - the best utensil ever for soups!).
- Add chopped brie to soup and simmer for 10 minutes. Do not let soup boil once cheese is added.
Nutrition Facts : Calories 96.1, Fat 5.4, SaturatedFat 3.3, Cholesterol 18.9, Sodium 127, Carbohydrate 7.5, Fiber 1.2, Sugar 1.5, Protein 5.1
COURGETTE (ZUCCHINI) AND BACON SOUP
Velvety green flecked soup with creamy yoghurt, crispy bacon and a smattering of paprika makes a comforting light lunch or supper.
Provided by English_Rose
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan. Add 100g (two-thirds) of the bacon and fry gently until it starts to brown. Add the onion and cook, stirring frequently, until the onion is soft and translucent.
- Add the courgettes and stock. Bring to a boil, then lower the heat and simmer for 20-25 minutes or until the courgettes are very tender.
- Meanwhile, in a small frying pan, fry the remaining chopped bacon until crisp. Set aside to drain on kitchen paper.
- Remove the soup from the heat and allow to cool slightly. Process until smooth using a hand-blender or food processor. Season to taste with salt and pepper.
- Reheat the soup as necessary, then divide amongst serving bowls. To garnish, place 2 tbsp yoghurt in each bowl, sprinkle with bacon.
Nutrition Facts : Calories 255.5, Fat 21.5, SaturatedFat 6.8, Cholesterol 29.4, Sodium 342.1, Carbohydrate 9.5, Fiber 2, Sugar 5.2, Protein 7.5
CREAMY COURGETTE (ZUCCHINI) OR CUCUMBER SOUP.
This is actually an old recipe of my mothers & the whole family loves it. I interchange courgettes & cucumbers depending on what's cheapest at the market! Courgettes make a wonderful creamy soup - with only a little actual cream needed & the cucumbers make a very light & refreshing summertime soup. My 2 1/2 year old daughter adores this soup & loves to stand next to me in the kitchen & help make it.
Provided by Um Safia
Categories Onions
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Trim the ends off the courgettes / cucumber. Roughly chop along with the onion & gently fry in a large pan with the olive oil.
- When the vegetables are soft & lightly coloured, add the seasonings, stock cube & the water. Cover & simmer for 1 hour.
- After 1 hour, blend until smooth with an immersion blender (stick blender) or in the liquidizer.
- Check for seasoning, adjust if necessary. If you like the soup thicker, thicken using the flour & water. (Mix the flour with a little cold water, add a few tbsp of the soup to the flour mix, stir well then add to the soup - mix well to avoid any lumps.
- Remove from the heat & stir in the cream, reserving 4 tbsp for later.
- Pour the soup into bowls, drizzle a swirl of 1 tbsp cream over each bowl of soup (or a little less if serving 6) & top with a few fresh basil leaves.
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