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Courgette soup

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Soup
Keyword: celery sticks, courgette, one pot dinner
Servings: 3

Equipment

  • 1 cooking pot
  • 1 hand blender

Ingredients

  • 1 big courgette
  • 2 celery sticks
  • 2 medium potatoes
  • 1 small onion
  • 1 clove of garlic
  • 10 g butter or oil if vegan
  • 1/2 stock cube
  • 500 ml water
  • 100 ml white wine optional
  • 100 ml double cream optional
  • salt
  • black pepper

To garnish

  • a bunch of capers
  • olive oil

Instructions

  • Melt butter (or heat up oil) on medium heat and add chopped onions- cook until translucent and starting to become golden- about 5-6 minutes. If you want your soup to be white-ish, peel off courgettes, if you are not bothered, keep the skin on. Add slices of courgette, chopped celery sticks and cook until they start to brown a little. Add clove of garlic and deglaze with wine. Cook to reduce the liquid and get rid of alcohol. Add potatoes, stock cube and just enough water to cover all the vegetables. Simmer for about 15 minutes until all vegetables are soft. Blend using hand blender and serve hot.
  • If you have some leftover cream that needs using, add it to the soup, otherwise I wouldn't bother; It's perfect on its own.

Notes

It will keep in the fridge for about 3 days or freeze it for up to 3 months. It reheats really well.