At this time of year there are often a lot of courgettes in the shops at cheap prices or, if you grow your own, then you probably have a few to eat up. Sometimes they are quite large and not so nice to eat raw (love them spiralized) or lightly cooked so what is the best way to use them up? This is how I do it…
Courgettes actually make fantastic soup and here is my favourite recipe:
Courgette & Parmesan Soup
Ingredients
- 1kg courgettes cut in to 1cm pieces
- 2 tbsps olive oil
- 3 cloves of garlic, chopped
- 1 pint chicken stock (from cube)
- 60ml cream
- some Basil leaves
- 50g grated parmesan cheese
- salt & pepper to taste
How to Cook
- Heat the oil in a large saucepan
- Fry the courgettes and garlic until soft
- Add the stock and pepper and simmer uncovered for around 10 minutes
- Add the basil leaves and blend the soup. (I use a stick blender in the pan)
- Add the cream and parmesan and stir
Pour in a bowl and sprinkle with some more grated cheese and pepper. This is lovely served with warm, crusty bread. This soup is also great for people doing low carb eating as it has no potatoes.
Enjoy!