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Soups

Cream of Courgette Soup


  • Author: Janine
  • Prep Time: 15 mins
  • Cook Time: approx. 15 mins
  • Total Time: -25742225.25 minute
  • Yield: 8 - 10 servings

Description

A velvety-smooth cream of courgette soup, as taught to me by French chefs.


Ingredients

  • 1 Tbsp olive oil or butter
  • 2 medium onions, about 200g peeled weight,¬†chopped into 1″ dice
  • 2 cloves garlic
  • 3 medium potatoes, about 350g peeled weight,¬†chopped into 1″ dice
  • 1.5 kg or just over 3 lbs courgettes, chopped into 1″ dice
  • 1.25 litres, 2 pints or 3 3/4 cups vegetable stock (or water and 2-3 vegetable stock cubes)
  • salt and pepper
  • 100ml, 4 fl.oz, or 1/2 cup cream (single, whipping, half and half or cashew cream)

Instructions

Stovetop Method

  1. Heat the butter or oil in a large saucepan over medium heat. Add the chopped onions and cook, stirring often, for about 3-4 minutes without browning till the onions are translucent.
  2. Add the water and bring it to the boil (use hot water from the kettle to save time), then add the garlic, potatoes, courgettes, vegetable stock cubes and a few grindings of black pepper.
  3. Simmer the soup for about 12 minutes until the potatoes are tender.
  4. Remove from the heat and blend thoroughly with a hand blender until the soup is velvety-smooth.
  5. Add the cream to the pot of soup or garnish each bowl of soup with a swirl of cream.

Instant Pot Method

  1. Press the SAUTE button and wait for the display to show HOT. Add the oil or butter and the chopped onions and cook, stirring often, for about 3-4 minutes without browning till the onions are translucent. Press CANCEL.
  2. Add the garlic, potatoes, courgettes, vegetable stock cubes, a few grindings of black pepper, and water to the Instant Pot. Close the lid, and set the vent to SEALING.
  3. Press the SOUP function, and set the timer for 5 minutes.
  4. When the timer goes off, allow the pressure to release naturally for 5 minutes, and then do a quick release before carefully opening the lid.
  5. Remove the inner pot, and blend thoroughly with a hand blender until the soup is velvety-smooth.
  6. Add the cream to the pot of soup or garnish each bowl of soup with a swirl of cream.

Notes

This soup can serve as an excellent gluten free or dairy free (if made vegan) base for a sauce for pasta, vegetables, rice or wherever you would use a white sauce.

Don’t worry if you have slightly more courgettes or potatoes, as this recipe allows some flexibility.

Replace the courgettes with other veggies or a blend of veggies, for delicious cream soup variations.