Summer courgette and coconut soup

    3 hours 55 min

    This chilled summer courgette and coconut soup is vibrant and refreshing, perfect for a hot summer day.

    6 people made this

    Serves: 6 

    • 55g salted butter
    • 1/2 onion, finely chopped
    • 1 small green chilli, seeded and minced
    • 1cm piece root ginger, minced
    • 1 small carrot, peeled and chopped
    • 1/2 apple, sliced
    • 6 courgettes, finely sliced
    • 1 (400ml) tin coconut milk
    • salt and pepper, to taste
    • 250ml vegetable stock
    • 6 tablespoons double cream

    Prep:15min  ›  Cook:40min  ›  Extra time:3hr chilling  ›  Ready in:3hr55min 

    1. In a saucepan over a medium heat, melt the butter and add the onion, chilli and ginger. Cook and stir for 5 minutes until soft. Add the carrot, apple and courgette and cook and stir for 5 minutes. Pour in the coconut milk, seasoning and stock and bring to the boil. Reduce the heat and simmer gently for 25 minutes until all vegetables are soft.
    2. Purée the soup using a hand held liquidiser. Chill in the fridge for 3 hours prior to serving. Serve in chilled bowls with a drizzle of cream and a little pepper.

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