Oatflakes And Courgette Soup Recipes

SUMMER COURGETTE SOUP WITH A HINT OF SPICE!

Steps:

• Prepare the ingredients by washing and roughly chopping the courgettes into small chunks, chopping the onion and crushing the garlic.
• Over a medium heat, melt the butter in a suitable saucepan.
• Add garlic and onion and fry until soft.
• Add courgettes and 'sweat' them until they start to go soft. Add chilli flakes.
• Meanwhile, boil the kettle with just over a pint of water. Make up vegetable stock.
• Add to saucepan and cook courgettes over a medium heat for around 10-15mins until they are soft. Season to taste and add extra chilli if needed.
• Use a blender to liquify.
• Serve! Lovely with fresh bread or rice cakes.

ZUCCHINI/ COURGETTE SOUP (GOOD FOR WEIGHT WATCHERS)

Steps:

• Put the potatoes and onions into a large saucepan with the chicken broth and chicken stock cube. Bring to a boil and simmer for 3 minutes.
• Add the zucchini, garlic and Cavenders seasoning and simmer, covered, for 30 minutes.
• Add the cream cheese and salt and pepper if using.
• Blend in a food processor or with a handheld blender until smooth, reheat if necessary, and serve!

CREAM OF SPINACH AND COURGETTE SOUP

Steps:

• Sauté the onion and courgette in the butter until the onion is transparent.
• Add potato, spinach, parsley and stock.
• Bring to boil, cover and simmer for 20 minutes.
• Liquidize and stir in cream, reheat if needed.

COURGETTE SOUP

Steps:

• In a large pan fry the onion and the garlic with the olive oil.
• Add the remaining vegetables and let it cook for a little bit more stirring and mixing the flavours.
• Add the water (preferably hot) and the parsley.
• Season with salt and let it boil for half an hour.
• Blend the soup until creamy (I use a hand blender for soups).
• Optional: add chopped runner beans and boil the soup for another 15 minutes.
• Serve straight (healthy option) or add grated cheese to impress. Black pepper also goes well.

OAT SOUP

Steps:

• Heat a large deep skillet or Dutch oven over medium-low heat. Pour in the olive oil, and let it heat up. Add the oats; cook and stir until toasted.
• In a blender or large food processor, combine the tomatoes, onion, garlic, 1 cup of water, and cilantro. Blend until smooth. Pour into the pan with the toasted oats. Stir in the remaining 2 cups of water, and bring to a boil. Mix in the salt and chicken bouillon. Cover, and simmer for 15 minutes. Enjoy hot or warm.

COURGETTE, POTATO & CHEDDAR SOUP

Steps:

• Put the potatoes in a large pan with just enough water to cover them and crumble in the stock cubes. Bring to the boil, then cover and cook for 5 mins. Add the courgettes, put the lid back on and cook for 5 mins more. Throw in the spring onions, cover and cook for a final 5 mins.
• Take off the heat, then stir in the cheese and season with the nutmeg, salt and pepper. Whizz to a thick soup, adding more hot water until you get the consistency you like. Serve scattered with extra grated cheddar, spring onions and nutmeg or pepper. Or cool and freeze in freezer bags or containers with good lids for up to 3 months.