Olive Magazine
Courgette and mint soup

Courgette and mint soup

Published: June 10, 2020 at 9:14 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

A vibrant, summery soup packed with courgette, fresh mint and lemon zest. Best served with a dollop of crème fraîche on top

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal297
fat24.6g
saturates11.6g
carbs10.2g
sugars8.1g
fibre4.6g
protein6.3g
salt0.5g
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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 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

  • 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

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.

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