Lemony Courgette Soup

Lemony Courgette Soup


14 people made this

About this recipe: 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.


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 (2)


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

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