Courgette soup with lemon and parmesan

    45 min

    A lovely, light and refreshing soup that is very easy to make and has a distinctive flavour, which I adapted from a pasta recipe. Also keeps well and is just as good reheated.

    County Dublin, Ireland
    24 people made this

    Serves: 4 

    • 3 courgettes
    • 2-3 cloves of garlic
    • 1 large onion
    • 750ml of chicken or vegetable stock
    • juice and rind of one lemon
    • 3-4cm piece of fresh grated parmesan
    • 100-200ml of fresh cream or natural yoghurt
    • salt n' pepper to taste
    • basil puree or oil to garnish

    Prep:5min  ›  Cook:40min  ›  Ready in:45min 

    1. Fry the onion and garlic over a low heat until beginning to soften.
    2. Add in the chopped courgettes and continue to cook for another 5 minutes.
    3. Add in the chicken stock, season with salt and pepper, and simmer gently for approximately 30 mins.
    4. Leave to cool for 5 minutes and puree until smooth using a hand blender.
    5. Add the lemon juice and rind, parmesan and yoghurt/cream and simmer gently for another few minutes.
    6. Season to taste and add more parmesan if preferred.
    7. Drizzle with basil oil and serve immediately.
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    Reviews in English (4)


    Delicious soup with good flavour and my husband enjoyed this one having tried a few other courgette soup recipes . Did not add Parmesan as used a stock pot knorr vegetable stock by Marco White. Did not need cheese . May swirl some yoghurt or thin cream for dinner party. Lemon and basil oil are perfect piquant addition !  -  06 Nov 2013


    Family really enjoyed this.  -  19 Aug 2012


    really easy to cook and great taste  -  02 Sep 2016

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