WELLINGTON FIELDS!
Hixon Allotments Association
 

Courgette Soup (Version 2)

Please find below a quick, simple & very tasty recipe to use up a few of those excess courgettes..

Ingredients:
1 Large Onion, chopped
50g Butter
2 Cloves Garlic, crushed
1kg Courgettes, sliced in rounds
450ml Vegetable Stock
2 Heaped Tablespoons Cream Cheese
Salt & Pepper
Approx. Teaspoon Cumin (optional)


Method:

  1. In a large saucepan, melt the butter & cook onions until soft.

  2. Add the Garlic & Courgettes & cook for 30 seconds.

  3. Add Vegetable Stock and bring to a simmer. Gently cook for 20 minutes or until the courgettes are just tender.

  4. Add the Cream Cheese.

  5. Blend until smooth.

  6. Add Seasoning & optional Cumin to taste. (a small amount of Cumin just adds a little extra depth to the flavour).

We have frozen this soup & it does freeze well.