Italian Courgette Soup
Servings 8
Prep time
20 minsCook time
25 minsTotal time
45 minsIngredients
Method
- In a large pot, heat oil and butter over medium heat. Add leek, onion and garlic and cook, stirring regularly, for 5–10 minutes until onion is soft and translucent. Add courgette and stir through onion mix.
- Stir in hot water, stock concentrate and Italian seasoning. Bring to the boil then reduce heat and simmer until courgettes become soft but don’t lose their colour (around 10 minutes).
- Remove pot from heat then stir through basil and parmesan. Process soup with a stick blender until smooth.
- Transfer soup to a clean pot and bring back to the boil. Season to taste with salt and pepper.
- Divide soup evenly between serving bowls and swirl in cream. Serve immediately with crusty baguette.
Simon says ...
To clean leeks, soak in cool, salted water. The salt helps break down the dirt particles and kill any bacteria that may remain between the leaves.
Use a food processor or blender if you don’t have a stick blender.
This soup freezes well without the addition of cream.
