Courgette and mint soup
- Adam Bush
Published: June 10, 2020 at 9:14 AM
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Serves 4
Easy
Prep: 20 mins
Cook: 35 mins
A star rating of 4.7 out of 5.3 ratingsRate
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A vibrant, summery soup packed with courgette, fresh mint and lemon zest. Best served with a dollop of crème fraîche on top
Vegetarian
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Try our courgette soup recipe then check out plenty more soup ideas such as our equally refreshing pea and mint soup or spinach soup and make homemade bread rolls to serve on the side.
If you can’t get any crème fraîche then yogurt, soured cream, cream or even a splash of milk will help give this soup a velvety finish once blended.
Ingredients
Nutrition
-
3 tbsp olive oil
-
1 onion
finely chopped
-
3 cloves garlic
sliced
-
6 courgettes
halved lengthways and sliced thinly
-
750ml vegetable stock
-
150ml crème fraîche
plus a little extra to serve
-
a small bunch mint leaves
chopped
-
lemon zest (optional)
to serve
Nutrition: per serving
-
kcal297
low
-
fat24.6g
-
saturates11.6g
-
carbs10.2g
-
sugars8.1g
-
fibre4.6g
-
protein6.3g
-
salt0.5g
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Method
-
step 1
Heat the olive oil in a pan over a medium heat and cook the onion with a pinch of salt for 10 minutes until softened but not coloured. Add the garlic and cook gently for a few minutes then tip in the courgettes and cook gently for 20 minutes.
-
step 2
Pour in the vegetable stock and bring to the boil for a few minutes. Use a stick blender to whizz the soup until completely smooth, then stir in the crème fraîche and three-quarters of the mint and whizz again. Season.
-
step 3
Spoon into bowls and top with more crème fraîche and mint leaves, and some lemon zest, if you like.
Head here for more soup recipes
Authors
Adam BushDeputy food editor
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A star rating of 4.7 out of 5.3 ratings
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