Chilled minty courgette soup

Chilled minty courgette soup

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(6 ratings)

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Cooking time

Prep: 40 mins - 50 mins Plus chilling time (at least 4 hours)

Skill level

Easy

Servings

Serves 4

This cold seasonal soup makes an ideal starter - its simplicity itself to make

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
152
protein
6g
carbs
9g
fat
10g
saturates
3g
fibre
3g
sugar
0g
salt
0.29g

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1kg courgettes, roughly chopped
  • ½ tsp dried mint
  • 1.3l vegetable stock (try Marigold vegetable bouillon powder)
  • 3-4 sprigs of fresh mint
  • 4 tbsp single cream

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Method

  1. Heat the oil in a large saucepan, add the onion and cook gently for about 2-3 minutes until softened. Now add the courgettes and dried mint, and stir well to mix with the onion. Cover and cook over a gentle heat for about 10 minutes until the courgettes are softened but not coloured.
  2. Pour in the stock and bring to the boil, then lower the heat to a gentle simmer. Strip the mint leaves off the stalks and drop them into the pan, then cover the pan and continue simmering gently for 20 minutes or until the courgettes are very tender. Remove from the heat and let the bubbles subside before blitzing in a food processor or blender until smooth (if you like a really smooth soup, simply pour it through a sieve after blitzing). Pour into a bowl and leave to cool, then cover and chill for at least 4 hours (or overnight).
  3. To serve, taste and season with salt and pepper. Serve in chilled soup plates with a spoonful of cream drizzled in the middle.

Recipe from Good Food magazine, August 2003

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Comments

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lolaypop's picture
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This is an easy recipe to make, but I found that the flavours were a bit bland. However, I did it eat warm so this may be the reason for why I found it less interesting... The addition of the cream gives more depth to the flavours, so I woulnd't skip out on it!

angiebee's picture
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My neighbour got back from holiday and gave me a marrow-sized courgette from her allotment this morning. This afternoon I found this recipe, and within 30 minutes I was dishing out 4 cups to take down the allotment to 2 women, a man and a teenage boy and they all loved it.
I did serve it hot as I'm not really a fan of cold soup

aquarius100's picture
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Just made this soup with courgettes and mint from garden. I thought the amount of liquid was rather a lot considering that courgettes are full of water anyway. I used just one pint and used chicken stock instead of vegetable bouillon. The end result was excellent and I will certainly make this again.

lynnhawkings's picture

Tried this as I too have a glut of courgettes at the moment - and the result was great! Think I might add a little more mint next time or maybe change tack and add some coriander - will keep you posted on that!
Also have a suspicion that this might also be good hot.

janerichardson's picture
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Should have been 5* - think website doesn't like Apple computer

janerichardson's picture
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Have just made this as I have got fed up of courgette pasta, courgette risotto, courgette frittata etc (yes a glut from the garden), and it's gorgeous! The neighbours will no longer be given my excess courgettes, my freezer will be filled with yummy soup. Didn't have any dried mint, just used extra fresh mint (also taking over the garden).

jowelly's picture
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Just made this for lunch- omitted the cream as wastching my weight!! It was delicious- I served it warm rather than cold. So simple and fantasic results with such basic ingredients.Will be making more as I have a glut of courgettes in the garden. Will also be trying the courgette chutney.

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