If you grow vegetables or know anyone who does, then you might well be facing a glut of certain varieties right now (well in the Northern hemisphere anyway). Everyone I know who grows veg always seem to grow courgettes and runner beans in abundance. I have to say I’m a bit stumped over ways to make runner beans tempting and delicious, rather than tasteless, woody and stringy! But courgettes are another matter – cooked badly they’re the stuff of nightmares (watery, tasteless), but treated with the respect they deserve they can be wondrous.
This soup is perfect for a big harvest of courgettes, particularly less than perfect specimens, as it is really a recipe comprised of just courgettes and flavouring. You may think that there is no way you could enjoy a dish solely made from courgettes, but I promise you, as long as you treat them right you’ll end up with a wonderfully flavourful, silky smooth and unctuous soup. So next time you see that glut of courgettes, don’t sigh, think ‘mmmm, courgette soup for lunch’ instead!
Courgette (Zucchini) Soup (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)
- 3 tbsp olive oil (or 1 tbsp per courgette used)
- 3 courgettes, cut into fairly chunky slices
- 1 clove garlic, finely chopped
- 3 sprigs of basil
- 600ml vegetable stock
– Sauté the courgette slices in the oil until nicely browned
– Add the garlic and basil and continue to cook until fragrant but the garlic hasn’t browned too much
– Pour in the stock and simmer for 10 minutes
– Blitz then taste.
– Season to taste
– Serve garnished with a drizzle of extra virgin olive oil and basil leaves.