Creamy Courgette (Zucchini) or Cucumber Soup.

READY IN: 1hr 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    medium courgettes or 1 large cucumber
  • 1
    large brown onion
  • 2 14
    liters water
  • 12
    chicken stock cube, you can use vegetable stock cube instead (I use Maggi)
  • salt & freshly milled black pepper
  • 1
    pinch of schwartz italian seasoning
  • 14
    cup double cream
  • basil leaves (to garnish)
  • 1
    tablespoon olive oil
  • 2
    tablespoons plain flour, & a little water for a thickener (optional)
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DIRECTIONS

  • 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.
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