Easy Zucchini (Courgette) Soup
I don’t think I’ve ever had problems eating vegetables, even when I was a kid. But my brother? Oh, he was the one who initially turned his nose up at certain veggies but, funnily enough, ended up loving them all! I like to think it’s all about an acquired taste—kind of like certain foods that people don't enjoy at first, but with time, they begin to love. It's all part of the adventure of growing up (or maybe just growing older, who knows?).
Now, if you asked me to choose between vegetables and seafood, I’d be all in for the latter. In fact, I love seafood so much more than vegetables, but I always make sure to maintain a balanced diet. Too much of anything, especially shellfish, isn’t great for you due to its high cholesterol content.
Every now and then, though, I like to shake things up with a meat-free meal—like that meat-free burger I whipped up not too long ago. Sometimes, I just feel the need to eat more vegetables to give my body a little “detox.” And since it’s summer, there’s an abundance of fresh produce that I simply can’t ignore!
One vegetable I’ve really come to love is zucchini (or courgette, as we Brits like to call it). I’ll admit, before I moved to this part of the world, I’d never even cooked or tasted zucchini! It was such an exciting experience discovering new ingredients and flavours when I first arrived. Zucchini is technically a summer squash, and it’s typically green (although there are yellow and golden varieties too). It’s super versatile—stir-fry it, stew it, or steam it. The possibilities are endless!
But this time around, I decided to turn it into a light and fresh zucchini soup—and I’ve got to say, it’s quickly becoming one of my favourite soups for summer! It’s perfect for those warm evenings when you need something light but still comforting. To give the soup a bit more texture and a twist, I added a large handful of thinly sliced raw zucchini just before serving. You give it a good mix, and voila! It’s a wonderfully fresh summer soup that’s perfect when it’s slightly chilled in the evening.
If you’re looking for something refreshing, healthy, and incredibly easy to make, this zucchini soup is definitely one to try!
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings
Ingredients:
1 tbsp olive oil
1 onion, peeled and chopped
800g courgettes/zucchini, cut into slices (reserved some and thinly sliced for serving)
2 bay leaves
700ml vegetable stock
50g freshly grated parmesan, optional (for serving)
salt and freshly ground black pepper
Method:
1. Heat the oil in a heavy-based pan over a medium heat. Cook the onions for about 5 minutes until they start to soften. Add the courgettes and bay leaves. Cook until the courgettes start to soften.
2. Pour in the vegetable stock and bring to the boil for a few seconds. Turn down the heat and simmer for about 10 minutes. Season with salt and freshly ground black pepper. Remove from the heat.
3. Use a food processor or blender to blend until smooth. Reheat the soup. Ladle the soup into bowls and top with some thinly sliced raw courgette. Sprinkle with some grated parmesan, if liked.
