Courgette Soup
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This courgette soup is so simple and easy to make yet provides a delightfully silky texture and depth of flavour. Made with a handful of ingredients, including cream, fresh mint, courgettes, and seasoning, you’ll love serving this tasty soup for a cosy meal. Don’t forget to offer some bread on the side so you can soak up all the tidbits!
Table of Contents
Why you’ll love this recipe
Low-calorie, creamy, rich, and utterly delicious, you’ll love making this courgette soup for yourself and your loved ones! This simple one-pan recipe requires minimal kitchen tools (easy cleanup!) and doesn’t require you to roast veggies beforehand.
This courgette recipes soup is also budget-friendly, at £0.96 per portion. You can easily make extra of this creamy courgette soup for future meals, as it freezes beautifully.
Try these other vegetarian-friendly soups to stay warm and cosy during chilly months: The BEST Pea and Mint Soup in 20 Minutes, 10 Minute Vegetable Noodle Soup and Easy Carrot and Coriander Soup
Ingredients
Courgettes
The courgettes are the star of this soup, lending their green colour and tasty flavour to the dish. If you prefer another type of squash (like pumpkin), you can use that instead in this courgette soup. However, it will change the flavour and colour of the dish.
Spinach
Spinach adds nutrients and enhances the beautiful colour of this soup. If you prefer another veggie, you can use other options like broccoli or baby kale instead. Add heartier veg, like broccoli, into the pan at the same time as the courgette for the best results.
Cream
The cream helps create the deliciously rich texture and flavour in this recipe. Use whatever is on hand, like single, double, or heavy cream, for this recipe. The calories per serving will change slightly depending on which type of cream you use.
See the recipe card for full information on ingredients and quantities.
What is a courgette?
A courgette is a type of veggie in the cucurbit family (the same family as squash and melon). It features a green, thin skin and white/lightly yellow interior. They typically provide a subtly sweet and bitter taste to dishes (like this courgette soup).
When is courgette in season?
If you head to the nearest store, you’ll see courgettes available throughout the year. However, when you buy them in season, they offer the best flavour for courgette soup and other dishes. They’re typically in season from June until October each year.
Is zucchini the same as a courgette?
Yes, the American zucchini is the same as a courgette. Courgette is actually a French word which refers to a green gourd. The US uses the Italian name, though they’re the same veggie. So, if you’re in the US, you can still make this courgette soup!
Variations/ Adaptations
You can alter this yummy courgette soup to meet your preferences better with some easy swaps. For example, to create a different flavour, you can add different veggies to this courgette and mint soup, like leeks, fennel, or carrot. You can also make the soup more filling by adding rice, orzo, or white beans.
Instead of green courgette, you can use yellow courgette if you have that on hand. The flavours of each veggie are quite similar. Add fresh basil and parmesan cheese to give this yummy soup an Italian flair. Or, create spicy courgette soup with more red pepper flakes or a dash of hot sauce.
You can also increase the protein in this recipe by using chicken broth instead of vegetable broth. Or, turn this recipe into a vegan dish with one substitution. Simply swap the cream for a vegan/non-dairy alternative.
How to make courgette soup
- Start by slicing your courgettes into rounds and thinly slicing the onions (Image 1).
- To a large pot, add the oil, courgette and onion. Season generously with salt (around 1 tsp of salt) and pepper (Image 2).
3. Start to gently fry for around 10-12 minutes over a medium heat (Image 3).
4. Continue to fry until the moisture has evaporated and the courgettes start to caramelise (Image 4).
5. Next, add the garlic and flour. Fry for another 2 minutes (Image 5).
6. Pour the stock into the pan and cook over a medium/low heat for 10 minutes (Image 6).
7. After 10 minutes, add the spinach and mint and cook for a further 5 minutes (Image 7).
8. Blend until smooth, then add 100ml of the cream, reserving 50 ml to swirl on top. Serve up and add a swirl of cream. Garnish with extra mint leaves, black pepper and a pinch of salt (Image 8).
Tips for the best result
Roast the courgette and onion first
I’ve created this courgette soup recipe to be easy and simple by cooking everything in one pot. However, you can roast the veggies first if you have extra time. This extra step will add a delicious, smoky, complex taste to this simple soup
Blend until smooth
This yummy soup is meant to be smooth and creamy. Do not pulse it in the blender; you’ll be left with a chunky texture. Instead, blend the soup for about 30 seconds to 1 minute or until completely smooth.
Here are some delicious main course recipes to try ; Meatballs in Tomato Sauce, Creamy Chicken and Chorizo Pasta and Marry Me Chicken
Storing, Freezing and Reheating Instructions
Split this zucchini soup recipe into four servings in separate airtight containers once it has cooled. This delicious soup should stay good in the fridge for up to three days.
This courgette soup is also one of the zucchini recipes that freezes well. Once cooled, pour it into airtight containers (separate containers mean easier reheating). Then, when you’re ready to dive into soup cuisine with a bowl of this yummy soup, reheat it on the stove until it’s warmed through.
What to serve with Courgette Soup
I love serving courgette soup with crusty bread. However, you can also serve it with rice or mashed potatoes to create a more filling meal. If you want additional nutrients, try adding a salad or roasted veg on the side.
Here are a few other delicious vegetarian soups to enjoy during the week: One-Pot Creamy Tomato Tortellini Soup, Loaded Vegetable Minestrone Soup, or Easy Carrot and Coriander Soup
FAQs
I recommend keeping the skin on the courgettes for courgette soup, as many nutrients are in the skin. Ensure you thoroughly wash the skin and chop off the ends before putting it in soup.
Since courgettes have a subtle flavour, they pair well with many side dishes. I prefer serving courgette soup with a nice crusty bread, so I can soak up all the soup on the inside of the bowl. However, this recipe also pairs well with a side salad, fries, shrimp kebabs, and a myriad of dishes.
Yes, in my recipe for courgette soup, I skip the roasting process and go right to the saucepan. This method allows you to save time when making the recipe.
Yes, you can freeze this one-pot soup. It will stay good in the freezer for up to three months.
Yes, you can boil courgettes for the soup (as noted in my recipe).
Yes, you can eat the middle of a courgette. The only parts you want to avoid are the end pieces.
Consider adding these yummy mains alongside courgette soup to create a more filling meal: Panzanella Salad with Halloumi, Cheese Toastie with Grilled Veg, or Slow Roasted Cherry Tomato Ricotta Toast.
If you tried this Courgette Soup recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Courgette soup
Ingredients
- 2 onions, thinly sliced (£0.30)
- 4 courgettes, thinly sliced (£0.75x2)=(£1.50)
- 3 cloves of garlic, finely chopped (£0.39)
- 150 g spinach (£1.00/2)=(£0.50)
- 150 ml cream (£1.20/2)=(£0.60)
- Handful of fresh mint, stems removed (£0.55)
Cupboard Essentials
- 1.2 litre vegetable stock
- 2 tbsp flour
- 4 tbsp extra virgin olive oil
- Salt & Pepper
- 1 tbsp white wine vinegar
- Chilli flakes
Method
- To a large pot, add the oil, courgette and onion. Season generously with salt (around 1 tsp of salt) and pepper and fry 10-12 minutes over a medium heat, or until the moisture has evaporated and the courgettes start to caramelise.
- Next, add the garlic and flour. Fry for another 2 minutes.
- Pour the stock into the pan and cook over a medium/low heat for 10 minutes, then add the spinach and mint and cook for a further 5 minutes.
- Blend until smooth, then add 100ml of the cream, reserving 50 ml to swirl on top. Serve up and add a swirl of cream. Garnish with extra mint leaves, black pepper and a pinch of salt.
Notes
- Roast the courgettes and onion before cooking for a smoky, complex taste in the easy one-pot courgette soup recipe.
- Achieve a creamy consistency by blending the soup for 30 seconds to 1 minute, avoiding a chunky texture.
Nutrition
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