Chilled minty courgette soup

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

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6 ratings 4

Recipe by Good Food

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 40 - 50 mins

Plus chilling time (at least 4 hours)

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.
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).
To serve, taste and season with salt and pepper. Serve in chilled soup plates with a spoonful of cream drizzled in the middle.

152 kcalories, protein 6.0g, carbohydrate 9.0g, fat 10.0 g, saturated fat 3.0g, fibre 3.0g, salt 0.29 g

Recipe from Good Food magazine, August 2003.

Latest comments and suggestions

Jo

20 July 2009

Jo rated and commented on this recipe

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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Jane

16 August 2009

Jane rated and commented on this recipe

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).

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Jane

16 August 2009

Jane commented on this recipe

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

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suzicarter

16 June 2010

suzicarter rated this recipe

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Lynn @ Blas

22 July 2010

Lynn @ Blas commented on this recipe

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.

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Belinda

30 July 2011

Belinda rated and commented on this recipe

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.

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Angela

21 August 2011

Angela rated and commented on this recipe

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

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LMP

29 September 2011

LMP rated and commented on this recipe

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!

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 40 - 50 mins

Plus chilling time (at least 4 hours)

Make ahead

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

152 kcalories, protein 6.0g, carbohydrate 9.0g, fat 10.0 g, saturated fat 3.0g, fibre 3.0g, salt 0.29 g

Your binder

Here are three other great reasons why to sign up:

You get an online binder, where you can store all your favourite recipes and create menus.
You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

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