About this recipe:This is a delicious soup recipe that is great for using up all the extra courgette you have in the garden. Creamy texture comes from cottage cheese and tofu.
1 tablespoon butter
2 tablespoons olive oil
1 onion, chopped
675g courgette, sliced
200g firm tofu, cubed
2 teaspoons red chilli flakes
1 teaspoon dried oregano
725ml vegetable stock
100g cottage cheese
salt and pepper to taste
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Method Prep:10min › Cook:45min › Ready in:55min
Melt the butter and heat the oil in a large frying pan over medium heat. Mix in the onion, and cook 5 minutes. Mix in the courgette and tofu. Season with red chilli flakes and oregano. Continue to cook and stir 10 minutes, until courgette is tender.
Pour the vegetable stock into the pan. Bring to the boil, reduce heat to low, and simmer 35 minutes.
In a blender, process the soup and cottage cheese until smooth. Season with salt and pepper to serve.