About this recipe:During the summer months of June through October, it is quite possible that if you are an avid gardener you will have an over-abundance of courgettes. There are hundreds of ways to enjoy this light and nutritious vegetable including making it into soup! This easy to make courgette soup is fantastically tasty and freezes very well. Enjoy the taste of summer for months on end with this cheap and easy soup. Serve with some warm crusty bread.
3 medium courgettes, cubed
600ml (1 pt) chicken stock
1 teaspoon curry powder
85g (3 oz) cream cheese
salt and pepper, to taste
2 tablespoons plain yoghurt
2 teaspoons chopped fresh chives
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Method Prep:10min › Cook:30min › Ready in:40min
In a large heavy bottomed saucepan, combine the courgettes, stock and curry powder. Simmer gently over a medium heat for 30 minutes until the courgettes turn soft and mushy. Using a hand held food processor, liquidise the soup and add the cream cheese. Blend until the soup is thick and creamy. Season well.
To serve, ladle the soup into serving bowls and add a tablespoon of yoghurt and a teaspoon of fresh chives to each. Serve immediately.
This soup is far superior in flavour when made with fresh chicken or vegetable stock, therefore it is not advisable to use a stock cube in this recipe.
Substitute chicken stock for vegetable stock to make this recipe suitable for vegetarian diets.
Really nice soup. I added an onion & a clove of garlic to the pan while the courgette was cooking & finished off with a grating of blue Stilton. Delicious, glad I made it for tea!
It actually reminded me a little of broccoli soup, but probably nicer :-) - 31 Jul 2014