courgette soup

A silky roasted courgette soup with peas and basil, topped with ciabatta croutons and pine nuts.

Roasted Courgette Soup with peas &amp; basil

950 g courgettes (zucchini) ((about 3 large courgettes))

leek

garlic

olive oil

750 ml vegetable stock ((check it is vegan))

peas

basil

tbsp dairy-free cream ((or milk))

ciabatta roll

pine nuts

Preheat the oven to 180ºC (fan) / 350ºF / Gas Mark 4.

Trim the ends off the courgettes and slice them into chunks about 1cm thick.  Place on a baking tray / roasting tin.  Trim the ends off the leek and slice into rounds of a similar size. Place on the baking tray along with the garlic cloves (still in their skin), then drizzle everything in the olive or rapeseed oil, season with salt and black pepper, and toss everything together until fully coated in the oil.

Roast the veg for 40-45 minutes, stirring/turning occasionally, until soft and golden brown (but not too charred).

Meanwhile, make up the vegetable stock with boiling water in a heatproof jug, then tip in the frozen peas and set aside to let them thaw.

When cool enough to handle, squeeze the flesh out of the roasted garlic cloves and discard the skins.

Tip the roasted vegetables into the blender or food processor, along with the stock and peas, most of the dairy-free parmesan and basil (keep a little of both back for garnish), and the dairy-free cream.&nbsp; Blitz to a smooth purée then taste and add salt and black pepper as required.

To make the croutons, cut the ciabatta into cubes, toss in the olive oil and bake in the oven for 5 minutes until crispy.&nbsp; Roughly chop the pine nuts and scatter over the croutons and cook for a further minute until starting to brown.

Serve the soup with a sprinkle of basil and dairy-free parmesan, topped with the croutons and pine nuts, and with a swirl of dairy-free cream.

https://embed.mediavine.com/videos/ziger9w5wlnbogch8fs6

Roasted Courgette Soup with peas and basil, making the most of courgette season with this delicious soup which also freezes well.

Roasted Courgette Soup

A healthy zucchini soup recipe made with 5 ingredients in one pot in 30 minutes. This is the best way to use your garden zucchini. Serve it warm or cold this easy soup is guaranteed to please.

Cream of Zucchini Soup Recipe

zucchini

onion

garlic (peeled)

vegetable broth (or chicken broth*)

Kosher salt

black pepper

Lemon Juice (Freshly squeezed)

dill parsley (chopped)

Place zucchini, onion, potato, garlic, vegetable broth, and salt and pepper in a medium size saucepan with a lid over medium-high heat.

Bring to a boil and let it simmer for 20-25 minutes until zucchini and potato are softened and tender.

Off the heat, using an immersion blender (regular blender or food processor), puree soup until creamy and no chunks remaining.

Garnish with a dollop of yogurt sauce, sour cream or a squeeze of lemon juice and fresh herbs.

Top 2 courgette soup recipes from across the web

The most viewed courgette soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Roasted Courgette Soup with peas &a...

Cream of Zucchini Soup Recipe

Top 2 courgette soup recipes from across the web

The most viewed courgette soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Courgette Soup with peas &a...

Cream of Zucchini Soup Recipe

The most viewed courgette soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine