Quick to prepare and delicious, this courgette soup is perfect for a quick lunch fix
Looking for a light and easy meat-free lunch to prep for the busy week? This courgette soup is just the thing for all veggie lovers! Creamy courgette soup, also known as zucchini soup in some parts of the world, offers a taste experience like no other. The star ingredient, courgette, brings a gentle earthiness and a hint of sweetness to the soup. When combined with sautéed onions and garlic, this soup achieves a rich, well-rounded flavour profile that's both comforting and satisfying. The texture of this soup is where it truly shines. Smooth, creamy, and velvety, it creates a luxurious mouthfeel that's both soothing and indulgent. This consistency is achieved by pureeing the cooked courgettes until they're silky and inviting. It's the kind of soup that warms your soul on a chilly day and comforts you with its creamy embrace.
We utilised the Le Creuset 3-ply Stainless Steel 18cm Saucepan to prepare our Creamy Courgette Soup. The stainless steel material in this saucepan ensures superb heat distribution, preventing hotspots and allowing for uniform cooking of our soup. This even heat distribution made it effortless to sauté the onions and garlic to perfection, soften the courgettes consistently, and simmer the soup gently. Plus, the stainless steel surface ensured easy cleanup after our culinary adventure, making it an ideal choice for preparing this delectable soup with precision and ease.
One of the most appealing aspects of making this creamy courgette soup is its simplicity and speed. It's the perfect choice for a quick and easy lunch when you're short on time but still crave a homemade, wholesome meal.
Creamy Courgette Soup Recipe
Ingredients
- 1 onion, chopped
- 15ml olive oil
- 600g courgettes, chopped
- 350g Gournay cheese (soft cream cheese flavoured with garlic and herbs)
- 500ml chicken stock
- ¼ ciabatta loaf, torn into small chunks
- 4 garlic cloves, skin-on and roughly crushed
- 15ml olive oil
Method
- In a Le Creuset 3-ply Stainless Steel 18cm Saucepan, sauté the onions in olive oil until translucent. Add the courgettes and cook over medium heat for 5 minutes. Stir in the cream cheese and allow to melt. When the cream cheese has melted, pour in the chicken stock and simmer for 10 minutes. Season with salt and pepper.
- Using a handheld blender or liquidiser, puree the soup to a smooth, creamy consistency. Heat a grill pan and grill the courgette ribbons. Set aside.
- To make the croutons, preheat the oven to 200°C. In a large mixing bowl, toss the ciabatta pieces in garlic, olive oil, and seasoning. Spread them onto a baking tray and bake for 10-15 minutes or until crispy and golden. Allow to cool.
- Place the creamy soup into bowls and top generously with grilled courgette ribbons and crispy croutons.
Recipe source: Le Creuset
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