Summer Courgette Soup With A Hint Of Spice Food

SPICY ZUCCHINI SOUP

Steps:

• In a Dutch oven, heat olive oil or butter to medium heat. Add the onion and jalapeno and sauté 5-6 minutes or until slightly soft. Add the zucchini and sauté another 5-6 minutes or until soft. Stir in the garlic, salt, black pepper and celery salt 30-60 seconds or until the garlic is fragrant.
• Add the stock and bring to a simmer for 8-10 minutes or until the zucchini is very soft. Use an immersion blender to puree the soup until smooth. (Alternatively, transfer the mixture to a blender and puree until smooth, then place back in the pot.)
• Stir the lemon zest and juice and half and half or cream into the soup. Taste and adjust seasoning, if necessary.

SUMMER COURGETTE SOUP WITH A HINT OF SPICE!

Steps:

• Prepare the ingredients by washing and roughly chopping the courgettes into small chunks, chopping the onion and crushing the garlic.
• Over a medium heat, melt the butter in a suitable saucepan.
• Add garlic and onion and fry until soft.
• Add courgettes and 'sweat' them until they start to go soft. Add chilli flakes.
• Meanwhile, boil the kettle with just over a pint of water. Make up vegetable stock.
• Add to saucepan and cook courgettes over a medium heat for around 10-15mins until they are soft. Season to taste and add extra chilli if needed.
• Use a blender to liquify.
• Serve! Lovely with fresh bread or rice cakes.

CHILLED MINTY COURGETTE SOUP

Steps:

• Heat the oil in a large saucepan, add the onion and cook gently for about 2-3 minutes until softened. Now add the courgettes and dried mint, and stir well to mix with the onion. Cover and cook over a gentle heat for about 10 minutes until the courgettes are softened but not coloured.
• Pour in the stock and bring to the boil, then lower the heat to a gentle simmer. Strip the mint leaves off the stalks and drop them into the pan, then cover the pan and continue simmering gently for 20 minutes or until the courgettes are very tender. Remove from the heat and let the bubbles subside before blitzing in a food processor or blender until smooth (if you like a really smooth soup, simply pour it through a sieve after blitzing). Pour into a bowl and leave to cool, then cover and chill for at least 4 hours (or overnight).
• To serve, taste and season with salt and pepper. Serve in chilled soup plates with a spoonful of cream drizzled in the middle.

15-MINUTE SUMMER SOUP

Steps:

• Heat the butter or oil in a pan, add the spring onions and courgettes and stir well. Cover and cook for 3 mins, add the peas and stock and return to the boil. Cover and simmer for a further 4 mins, then remove from the heat and stir in the watercress and mint until they are wilted.
• Purée in a food processor, adding yogurt with the second batch. Return to the pan, then add seasoning to taste. Serve hot or cold, drizzled with extra yogurt.

CREAM OF SPINACH AND COURGETTE SOUP

Steps:

• Sauté the onion and courgette in the butter until the onion is transparent.
• Add potato, spinach, parsley and stock.
• Bring to boil, cover and simmer for 20 minutes.
• Liquidize and stir in cream, reheat if needed.

COURGETTE SOUP WITH BASIL

Steps:

• Heat oil and half the butter in a large saucepan. Fry onion over a low heat until golden. Add courgettes and continue to cook over a low heat for another 10 minutes.
• Add potatoes and cook for another 3 - 4 minutes Add the stock, cover and simmer for 40 minutes.
• Remove from heat and process until smooth.
• Beat together the basil, eggs, butter and cheese. Drizzle the soup in and season well.
• Return to the heat and heat through.
• Serve sprinkled with extra parmesan if desired.