Summer Courgette Soup With A Hint Of Spice Recipes

SUMMER VEGETABLE SOUP

Steps:

• In a large saucepan, saute onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender. , Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving.

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 AND ROSEMARY SOUP

Steps:

• Melt butter with oil in heavy large saucepan over medium-high heat. Add onion; sauté until translucent, about 5 minutes. Mix in garlic and rosemary. Add stock and potato; bring to boil. Reduce heat and simmer 10 minutes. Add sliced zucchini; simmer until tender about 15 minutes. Working in batches, puree in blender. Season with salt and pepper.
• Cook cubed zucchini in saucepan of boiling salted water for 30 seconds. Drain. Rewarm soup over medium heat. Ladle into bowls. Top with zucchini and croutons. Sprinkle with green onions.

15-MINUTE SUMMER SOUP

Steps:

• Heat the butter or oil in a pan, add the spring onions and courgettes and stir well. Cover and cook for 3 mins, add the peas and stock and return to the boil. Cover and simmer for a further 4 mins, then remove from the heat and stir in the watercress and mint until they are wilted.
• Purée in a food processor, adding yogurt with the second batch. Return to the pan, then add seasoning to taste. Serve hot or cold, drizzled with extra yogurt.