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Courgette Tomato and Chilli Soup

A star rating of 5 out of 5.1 ratingRate
  • Preparation and cooking time
    • Prep:
    • Cook:
    • 5 mins blitzing and returning to pan
  • Easy
  • Serves 4
Great way to use when you have too many courgettes in the garden and you can make it as mild or hot as you like.


  • ~400 g of sliced courgette
  • One medium-small sized potato peeled and sliced
  • One small onion peeled and sliced
  • One medium sizes tomato sliced
  • ½ tsp chilli flakes (or as to your taste)
  • One peeled and chopped garlic clove
  • ½ Tblsp of tomato paste
  • Grind of black pepper
  • 2 veg stock cubes in 900 ml hot water


  • STEP 1
    Fry onion and garlic in olive oil until soft. Add in potato and add black pepper and fry on low heat for 2 mins, stirring. Add in courgette tomato and stock. Simmer and add in chilli flakes and tomato paste. Simmer for around 15 to 20 mins. Blitz in processor.

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