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Courgette Soup

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Cooking time

Prep: 10 minutes Cook: 10 minutes

Skill level



Serves 6

After all the indulgence yesterday, I really felt like something comforting yet healthy today. Courgette soup to the rescue! “What, courgette soup?” I here you say, but trust me this is delicious!

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  • A good glug of olive oil (around a tablespoon)
  • 2 white onions, roughly chopped.
  • 1 large potato, peeled and roughly chopped into about 1cm cubes
  • 3 large courgettes, quartered and roughly chopped.
  • 3 large garlic cloves, crushed or sliced thinly.
  • 1 litre of vegetable stock / bouillon (I used 4 teaspoons of Marigold Swiss Vegetable Bouillon powder made up to a litre with boiling water)
  • Salt and pepper to taste
  • Juice of 1 lemon
  • A few sprigs of mint to garnish


  1. In a large pan, add the olive oil, onion and potato and fry gently on a low heat for 5 minutes until soft.

  2. Add the garlic and courgette and cook for another 5 minutes, stirring to combine all the flavours and to ensure nothing sticks on the bottom of the pan.

  3. Add the stock, give the mixture a stir and then cover the pan, simmering for 10 minutes until everything is cooked through and tender.

  4. Leave to cool slightly, then puree the soup mixture with a stick blender until silky smooth.

  5. Add the lemon juice, and salt and pepper to taste.

  6. Ladle into bowls and serve garnished with mint.

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