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Courgette Soup

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30ml/2 tbsp butter
1 onion, finely chopped
450g/1lb young courgettes, trimmed and chopped
750ml/1¼ pints/3 cups chicken/vegetable stock
120ml/4fl oz/½ cup single cream, plus extra to serve
Salt and freshly ground black pepper


Serves: 4


Melt the butter in a saucepan and sauté the onion until it is soft. Add the courgettes and cook, stirring, for about 1-2 minutes.

Add the chicken stock. Bring to the boil over a moderate heat and simmer for about 5 minutes or until the courgettes are just tender.

Strain the stock into a clean saucepan, saving the vegetable solids in the sieve. Purée the solids in a food processor and add to the pan. Season to taste with salt and pepper.

Stir the cream into the soup and heat through very gently without allowing it to boil. Serve hot with a little extra cream swirled in.

Cook’s Tip:- Always use the smallest courgettes available. This is how they are preferred in Mexico, their country of origin.

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