Lemony Courgette Soup

    45 min

    This soup always smells so great when I'm cooking it that I nearly fall into a trance. My parents have a massive garden where I can get tonnes of courgettes. I always make the soup without the milk and cream, which I add later when I defrost and reheat the soup.

    27 people made this

    Serves: 4 

    • 1.25kg courgettes
    • 3 tablespoons olive oil
    • grated zest of 1 lemon
    • 1 clove garlic, roughly chopped
    • 1 shallot, roughly chopped
    • 2 tablespoons white wine
    • 1/2 teaspoon dried or 1 teaspoon fresh thyme
    • salt and pepper to taste
    • 225ml milk
    • 2 tablespoons cream

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Peel the courgette if the skin is bruised or has been treated with chemicals. Cut the courgette into thin slices.
    2. Heat olive oil in a large pan. Add lemon zest, garlic, shallot, courgettes, white wine, thyme and salt and stew 20-30 minutes with the lid on, stirring from time to time.
    3. Puree using a hand held blender. Add the milk, cream and thyme and season with salt and pepper. Blend briefly to combine. Serve hot.

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    Reviews in English (3)


    Soup was excellent. I read the above review and used the suggested spices. Apart that I added lemon juice and some grated cheese (Pecorino)once it was ready blended, due to the fact that I used Soya Cream and it tends to be a bit sweet. I will make this soup again and again.  -  22 Jun 2013


    Add a touch of chilli powder, ground coriander and cumin to warm it up a touch. Less than 1/4 of a tsp each. Otherwise Nice.  -  04 Aug 2011


    Delicious, made it twice already. Second time I used yellow courgettes and lime zest for contrast. So easy!  -  05 Nov 2016