Grated courgette and potato soup
About this recipe: This fast and healthy vegetable soup is flavoured with garlic, which has strong antifungal and antiviral powers and helps to prevent colds and flu.
Ingredients
Serves: 4
- 600g (1lb 5oz) floury potatoes, peeled and cut into 1cm (½ in) slices
- 2 large cloves garlic, peeled and chopped
- Salt and black pepper
- 1 yellow and 2 green courgettes, each about 140g (5oz), coarsely grated
- extra virgin olive oil for splashing
- 4 large mint or basil leaves, torn
- cayenne pepper
Method
Prep:10min ›
Cook:20min ›
Ready in:30min
- Put the potatoes in a saucepan and cover with 1 litre (1¾ pints) water. Bring to the boil, skimming off the white foam that rises to the surface. Add the garlic and cook at a fast simmer for 10-12 minutes until the potatoes are soft enough to mash.
- Remove the pan from the heat and mash the potatoes and garlic in their cooking water, adding salt and pepper to taste.
- Add the grated courgettes and return the soup to the heat. Cook at a low boil for a further 5 minutes until the courgettes are just soft.
- Ladle the soup into soup plates or bowls and top each with a splash of olive oil. Sprinkle with the torn mint or basil leaves and a little cayenne pepper. Serve at once, with bread.
Nutrients per serving
Vitamins B6
Similar recipes
Recently viewed
Reviews (3)
Extremely easy and quick to make as well as a nice texture but it's very bland. - 17 Jun 2009
Used different ingredients. I like that this recipe is low fat but it was extremely bland...I didn't have much time to alter so all I could do to try and improve the flavour was add the juice of 1 lime and lemon as well as a little curry powder and extra cayenne pepper. - 17 Jun 2009
Very disappointed. I put a couple of tablespoons each of freshly chopped parsley and basil after reading petesjoy 's review. It was still bland. Sorry but I won't be making this recipe again. - 02 Aug 2010
Write a review
