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Cover: The Gourmet Garden

31May 12

Cream of Courgette Soup

Cream of Courgette SoupI really like eating soup, and this Cream of Courgette Soup recipe has got to be one of my all time top-five!  It has a lot more than just courgettes in it, so I guess it’s not technically a simple cream of courgette, but I find that the celery provides a nice tangy contrast while the carrots and potato give it a bit more depth.  And the nutmeg, well, that’s probably the whole secret to this incredibly tasty soup!

I strongly suggest leaving the skin on the courgettes, mostly because that’s where a lot of the nutrients are, but also because it gives a nice green colour.  I’ve also used cornflour rather than cheese or cream to thicken the mix in order to make it vegan-friendly, but if you prefer, you can go ahead and use those as you would in any other creamy broth (such as this roasted fennel and somerset cider soup).

What you’re going to need:

  • 4 medium size courgettes, washed
  • 2 large carrots, peeled
  • 2 medium potatoes, washed and peeled
  • 4 celery ribs
  • 1 large Spanish onion
  • 1 litre vegetable stock
  • 2 tsp dry parsley
  • 1 tsp nutmeg
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 bay leaves
  • 3 tbsp cornstarch
  • 1.5 tsp water
  • 4 tbsp olive oil
  • fresh coriander to garnish

What you have to do:

  1. Chop all the vegetables into medium sized chunks (the size isn’t very important since they’re going to be puréed anyway).
  2. Heat the olive oil in a large stock pot over medium heat until it’s hot but not smoking.
  3. Sauté the onion for about 2 minutes.
  4. Add the courgettes, carrots, celery and potatoes and sauté for 20 minutes.
  5. Stir often so it doesn’t burn or stick.
  6. Add the vegetable stock, parsley, nutmeg, bay leaves, black pepper and salt.
  7. Bring to the boil and then simmer for 20-25 minutes, or until the carrots and potatoes are tender.
  8. Remove from heat and remove the bay leaves.
  9. Purée the soup with a hand blender or in a blender or food processor until smooth and creamy.
  10. Mix the cornflour with the water to a make a thick paste.
  11. Add the cornflour paste to the soup and mix it in well.
  12. Garnish with a few coriander leaves and a dash of nutmeg and serve.

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Serves: 6

Difficulty: Medium


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