This soup has become a regular feature in our house since the courgette glut started. And when I saw glut, I don’t think it conjures up enough of an image of how many courgettes I have – its the first year I’ve even grown them and I thought I’d get a 3 or 4 courgettes (or zucchini if you’re from over the pond!) from each plant, so I planted 11. I’m getting that many from each plant, but every week!! So I’ve got more than I really know what to do with! This is a great way to use them up because it doubles up well too and it doesn’t hurt it to add in an extra one if you’ve got spare.
- 1 tsp butter
- 1 onion
- 2 garlic cloves (if you don’t like garlic leave them out, if you love it like we do, add more!)
- 4 medium courgettes, sliced longways and then sliced
- 2 medium potatoes
- 1 litre of chicken or veg stock (I like using the knorr stock pots)
- 50ml cream (optional)
- Sunflower seeds (optional)
- Salt and pepper
- Fry the onions and garlic in the butter until soft.
- Add the courgettes, put the lid on to soften them for a few minutes. Add the potatoes.
- Then add the chicken stock. Make sure it nearly covers the veg, you might need to add a little more water.
- Cook for 10-15 mins, until the potatoes are soft.
- Turn the heat off and use a stick blender to make the soup smooth. Add cream to taste if using and salt/pepper as much as you like. If you intend to freeze the soup (it freezes well) then don’t add the cream.
- Once you’ve poured the soup in your bowl or mug, sprinkle with a few sunflowers seeds and eat!
Easy peasy and uses up all those courgettes! Enjoy and let me know if you end up making it.