I am obsessed with soup at the moment. It is cold and wet and winter is upon us. I am very lucky to have received the largest Le Creusset casserole as a gift. It is a previously loved slate gray oval dish and at the moment it is sitting on top of my stove full of soup. I always start a pot of soup at the beginning of winter, and I add to it constantly, ensuring that I never run out. I play around with flavours and textures and last week, after making my zucchini bread I had a lot of courgettes left over. I decided to roast them and blitz them and turn them into a roasted courgette soup. Dave and I had a bowl each before supper and I drizzled ours with a little bit of truffle oil. The next day I decided to try freshly grated Parmesan over the soup. Both were as good and equally delicious. I made my soup super thick as that is the way I prefer it, but if you prefer a thinner soup then add more stock.
do you like thick chunky soup?
- Preheat the oven to 200° Celsius
- Place the courgettes into a roasting tray and season
- Add the thyme and the garlic
- Roast for 30 minutes
- Add the stock into pot with the courgettes
- Blend with a stick blender until smooth
- Adjust the seasoning and bring to the boil
- Serve with a couple of drops of truffle oil and/or a generous grating of Parmesan
Click on the links for conversions and notes.
What I blogged:
- one year ago – pita bread
- two years ago – Baked and Delicious
- three years ago – malva pudding challenge