Name: Chilled minty courgette soup
Prep time: 50 min
Total time: 50 min
Yield: 4
Cuisine: French
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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Chilled minty courgette soup

Chilled minty courgette soup

Good Food team

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Serves 4

Easy

Prep: 40 mins - 50 mins

Plus chilling time (at least 4 hours)

A star rating of 3.4 out of 5.8 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal152
fat10g
saturates3g
carbs9g
sugars0g
fibre3g
protein6g
salt0.29g

low

Method

step 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.
step 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).
step 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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A star rating of 3.4 out of 5.8 ratings

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