COURGETTE & TOMATO SOUP
Batch cook a vegetable soup when you have a seasonal bounty and you'll always have a healthy meal in the freezer
Provided by Good Food team
Categories Lunch, Soup
Time 45m
Number Of Ingredients 8
Steps:
- Melt the butter in a large pan, add the onions and courgettes, and cook for 5 mins on a medium heat, stirring occasionally.
- Add the tomatoes and flour. Cook for a couple of mins, stirring around to stop the flour from becoming lumpy. Add the turmeric and stock, cover and simmer for 30 mins.
- Purée with a stick blender, then sieve if you want a really smooth texture. Serve hot with crusty bread, if you like, or chill, then freeze for up to 2 months.
Nutrition Facts : Calories 90 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium
ZUCCHINI-MINT SOUP
You can also serve this soup cold or at room temperature. Puree it in batches to prevent overflow (particularly because you do so while it's hot), if needed. You can stir in a small amount of water to thin the soup after pureeing it, if you like.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Heat oil in a medium saucepan over medium heat. Add onion, garlic, and 3/4 teaspoon salt. Cook, stirring often, until onion is translucent, about 2 minutes. Add zucchini; cook, stirring occasionally, until skins turn bright green, about 3 minutes. Add stock and 1 cup water; bring to a boil. Reduce heat to medium-low. Simmer, partially covered, until zucchini is tender, about 12 minutes. Let cool slightly.
- Puree zucchini mixture in a food processor. Return to pan. Stir in 1 tablespoon mint. Season with salt, if desired. Sprinkle with remaining tablespoon mint. Serve immediately. Keep warm on stove over medium-low heat, if necessary.
CHILLED MINTY COURGETTE SOUP
This cold seasonal soup makes an ideal starter - its simplicity itself to make
Provided by Good Food team
Categories Dinner, Lunch, Soup, Supper
Time 50m
Number Of Ingredients 7
Steps:
- Heat the oil in a large saucepan, add the onion and cook gently for about 2-3 minutes until softened. Now add the courgettes and dried mint, and stir well to mix with the onion. Cover and cook over a gentle heat for about 10 minutes until the courgettes are softened but not coloured.
- Pour in the stock and bring to the boil, then lower the heat to a gentle simmer. Strip the mint leaves off the stalks and drop them into the pan, then cover the pan and continue simmering gently for 20 minutes or until the courgettes are very tender. Remove from the heat and let the bubbles subside before blitzing in a food processor or blender until smooth (if you like a really smooth soup, simply pour it through a sieve after blitzing). Pour into a bowl and leave to cool, then cover and chill for at least 4 hours (or overnight).
- To serve, taste and season with salt and pepper. Serve in chilled soup plates with a spoonful of cream drizzled in the middle.
Nutrition Facts : Calories 152 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.29 milligram of sodium
COURGETTE AND MINT SOUP
Make the most of in-season zucchini and mint this summer and try this attractive-looking pale green soup. Serves two as an appetizer or four for a main course.
Provided by English_Rose
Categories Vegetable
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a saucepan until hot then add the oil and diced onion. Sauté for 2 3 minutes until softened. Add the ginger and cook for a further 2 minutes.
- Dice the zucchini into 1/4in squares. Add to the onions and stir-fry for 2 minutes.
- Add the stock and bring to the boil. Reduce the heat and simmer for 4 5 minutes until the zucchini are just tender.
- Remove from the heat and ladle two-thirds into a blender. Add the mint and blend until totally smooth.
- Return to the saucepan with the remaining soup. Return to the heat, stirring thoroughly to combine, for a few minutes until hot. Season with salt and pepper to taste.
Nutrition Facts : Calories 151.7, Fat 7.7, SaturatedFat 1.2, Sodium 40.5, Carbohydrate 19.7, Fiber 6.3, Sugar 7.5, Protein 5.2
More about "courgette and mint soup recipes"
ANGELA HARTNETT'S COURGETTE AND MINT SOUP | SOUP | THE …
From theguardian.com
Estimated Reading Time 1 min
COURGETTE AND MINT SOUP: EASY SOUP RECIPE - SUPER …
From supersoupered.com
Estimated Reading Time 2 mins
ZUCCHINI AND MINT SOUP RECIPE - HARVARD HEALTH
From health.harvard.edu
ANGELA HARTNETT'S WILD GARLIC, COURGETTE AND MINT SOUP …
From theguardian.com
EASY COURGETTE SOUP RECIPE | OLIVEMAGAZINE
From olivemagazine.com
Servings 4Total Time 55 minsCategory LunchCalories 297 per serving
COURGETTE, PEA & MINT GREEN SOUP - CUPFUL OF KALE
From cupfulofkale.com
ZUCCHINI PEA AND MINT SOUP - LOUISE KEATS
From louisekeats.com
26 TASTY COURGETTE RECIPES - VEGGIE DESSERTS
From mengapa.us.to
COURGETTE, PEA AND MINT SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
COURGETTE SOUP RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
COURGETTE, PEA AND MINT SOUP - LYNNE ALLBUTT
From lynneallbutt.co.uk
RECIPE: PEA MINT AND COURGETTE SOUP | DAILY MAIL ONLINE
From dailymail.co.uk
HOW TO MAKE COURGETTE SOUP BEST RECIPES
From findrecipes.info
COURGETTE AND MINT SOUP RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CREAM OF COURGETTE SOUP WITH MINT - MYITALIAN.RECIPES
From myitalian.recipes
You'll also love