Prep 5 mins
Cook 1 hr 20 mins
This is actually an old recipe of my mothers & the whole family loves it. I interchange courgettes & cucumbers depending on what's cheapest at the market! Courgettes make a wonderful creamy soup - with only a little actual cream needed & the cucumbers make a very light & refreshing summertime soup. My 2 1/2 year old daughter adores this soup & loves to stand next to me in the kitchen & help make it.
- 2 medium courgettes or 1 large cucumber
- 1 large brown onion
- 2250.0 ml water
- 1 chicken stock cube, you can use vegetable stock cube instead (I use Maggi)
- salt & freshly milled black pepper
- 0.25 ml of schwartz italian seasoning
- 59.14 ml double cream
- basil leaves (to garnish)
- 14.79 ml olive oil
- 29.58 ml plain flour, & a little water for a thickener (optional)
- Trim the ends off the courgettes / cucumber. Roughly chop along with the onion & gently fry in a large pan with the olive oil.
- When the vegetables are soft & lightly coloured, add the seasonings, stock cube & the water. Cover & simmer for 1 hour.
- After 1 hour, blend until smooth with an immersion blender (stick blender) or in the liquidizer.
- Check for seasoning, adjust if necessary. If you like the soup thicker, thicken using the flour & water. (Mix the flour with a little cold water, add a few tbsp of the soup to the flour mix, stir well then add to the soup - mix well to avoid any lumps.
- Remove from the heat & stir in the cream, reserving 4 tbsp for later.
- Pour the soup into bowls, drizzle a swirl of 1 tbsp cream over each bowl of soup (or a little less if serving 6) & top with a few fresh basil leaves.