Roasted Courgette Soup

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 Creuset casserole as a gift. It is a previously loved slate grey 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. Usually, 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?

Roasted Courgette Soup

Roasted Courgette Soup

Recipe Category: Soup
Makes enough for: 2 people
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

  • 500 g courgettes, trimmed and cut into chunks
  • Salt and freshly ground black pepper to season
  • 5 sprigs thyme
  • 2 cloves elephant garlic, in skin, crushed
  • 375 mls vegetable stock
  • Truffle oil for drizzling
  • Parmesan cheese for garnishing

Method

  • 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

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