Summer Courgette Soup With a Hint of Spice! Recipe #379786
This recipe leaves out potatoes so you can count on this for a low-calorie delicious lunch. Use homegrown if poss! You could swap the butter for low-calorie cooking oil but the flavour is never the same.
by Eydis
20 min | 5 min prep
SERVES 2 -3
- 2 courgettes
- 2 garlic cloves
- 1 vegetable stock cube
- 1 pint water
- salt
- pepper
- 1 pinch dried chili pepper flakes (generous)
- 1 white onion (large)
- 1 tablespoon butter
- Prepare the ingredients by washing and roughly chopping the courgettes into small chunks, chopping the onion and crushing the garlic.
- Over a medium heat, melt the butter in a suitable saucepan.
- Add garlic and onion and fry until soft.
- Add courgettes and 'sweat' them until they start to go soft. Add chilli flakes.
- Meanwhile, boil the kettle with just over a pint of water. Make up vegetable stock.
- Add to saucepan and cook courgettes over a medium heat for around 10-15mins until they are soft. Season to taste and add extra chilli if needed.
- Use a blender to liquify.
- Serve! Lovely with fresh bread or rice cakes.
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5 stars