Member recipe

Courgette and Cream Cheese Soup with Crispy Croutons

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Cooking time

Prep: 10 minutes Cook: 20 minutes

Skill level



Serves 6

A quick and easy soup on the table in 30 minutes!

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For the Crispy Croutons

  • 1/2 Small granary loaf cut into 1cm cubes
  • Drizzle of olive oil
  • Salt and Pepper

For the Soup

  • 900g cougettes.
  • 3 x Sticks of celery sliced
  • 2x crushed garlic cloves
  • 1 litre of hot chicken stock
  • 120g Cream Cheese
  • Salt and Pepper


  1. To make the croutons spread the cubed bread on a baking tray and drizzle with olive oil. Season and bake for 15-20min in a preheated oven at 190C

  2. Cut 20 thin round slices off one of the courgettes. Spread on another baking sheet and put in the oven for 3-5 mins. (keep an eye on them as they burn quickly). Set aside

  3. Cut up the remaing courgettes into small cubes and add to a large pan along with the remiaing vegetables and a drizzle of olive oil. Soften for 5 mins.

  4. Add the stock, cover with a lid and simmer for 20 mins or untill the vegetables are tender.

  5. Remove from the heat, add the cream cheese and wizz up with a hand blender until smooth.

  6. Season to taste and serve with a mound of crispy croutons and the crispy courgettes rounds.

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