COURGETTE SOUP (ZUCCHINI SOUP)
A deliciously smooth and creamy soup.
Provided by Amy Whiteford
Categories Soup
Time 50m
Number Of Ingredients 6
Steps:
- Melt butter, over a medium heat, in a large pan. Add the onion and garlic and cook for approx. 5 mins (until lightly golden)
- Add the courgettes, reduce the heat and allow the vegetables to sweat for 10 mins (lid on)
- Add the stock and simmer for 25 mins, until the courgettes are very soft.
- Using a stick blender, whizz until smooth.
- Add the cream (optional) and stir through.
- Delicious served with some freshly grated parmesan.
Nutrition Facts : Calories 121 kcal, Carbohydrate 13 g, Protein 3 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 1014 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
COURGETTE SOUP
After all the indulgence yesterday, I really felt like something comforting yet healthy today. Courgette soup to the rescue! "What, courgette soup?" I here you say, but trust me this is delicious! www.simplybeglutenfree.co.uk
Provided by Simply Be Gluten Free
Time 20m
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a large pan, add the olive oil, onion and potato and fry gently on a low heat for 5 minutes until soft.
- Add the garlic and courgette and cook for another 5 minutes, stirring to combine all the flavours and to ensure nothing sticks on the bottom of the pan.
- Add the stock, give the mixture a stir and then cover the pan, simmering for 10 minutes until everything is cooked through and tender.
- Leave to cool slightly, then puree the soup mixture with a stick blender until silky smooth.
- Add the lemon juice, and salt and pepper to taste.
- Ladle into bowls and serve garnished with mint.
BUTTERNUT SQUASH SOUP
This easy butternut squash soup recipe is completely dairy-free! It has added red pepper and ginger, and is deliciously smooth. Roasting the squash, rather than boiling it in a pan, really brings out the flavour in the soup. For this recipe you will need a 3.5-4 litre/6-7 pint deep-sided saucepan.
Provided by Mary Berry
Categories Light meals & snacks
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Tip the prepared squash into a large, resealable freezer bag with the onion, carrots and red pepper. Add half the oil and salt and pepper and toss everything together until the vegetables are evenly coated. Tip into a large roasting tin and spread out to form a single layer.
- Roast in the oven for 40-45 minutes, or until tender and tinged brown. Drizzle over the honey, if using, 5 minutes before the end of cooking.
- Place the large, deep-sided saucepan over a medium heat, add the remaining oil and, when it is hot, add the ginger and fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper.
- Remove the saucepan from the heat and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread.
COURGETTES AND TOMATOES AU GRATIN
This is a very quick and easy vegetarian supper dish for two people, especially good if you grow your own tomatoes and courgettes and have a glut to use up. You could also serve it as a starter for four people. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from Bookham and Harrison Farms Ltd
Categories Tomatoes Vegetarian recipes Recipes for 2
Yield Serves 2-4
Number Of Ingredients 8
Steps:
- If you have the time, salt, drain and dry the sliced courgettes: layer them in a colander, sprinkling each layer with salt, and place a suitably sized plate on top. Weigh this down with a heavy object (like scale weights) and after 30 minutes quite a bit of water will have been drawn out. Dry them really thoroughly in a clean cloth and then they're ready to cook. Heat the oil in a frying pan large enough to hold the courgettes in one layer (otherwise do them in two batches), add the crushed garlic and sauté the courgette slices to a nice golden colour on each side. Next arrange layers of courgettes, cheese slices and sliced tomatoes in a heatproof gratin dish so that they overlap each other slightly like slates on a roof. You can watch how to skin tomatoes in our Cookery School Video. Finally sprinkle on the grated Parmesan, basil and salt and freshly milled pepper. Then bake on a high shelf in the oven for 30 minutes. Serve this with lots of crusty bread and a green salad with a sharp lemony dressing.
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