Courgette Soup Zucchini Soup Recipes

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FAST AND EASY ZUCCHINI SOUP



Fast and Easy Zucchini Soup image

This is a fast and easy soup that I keep on hand at all times. Great for when an unexpected guest comes over. Inexpensive and freezes well, too. Warms your belly on those chilly days of winter.

Provided by Jilly Bean

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 4

5 zucchini, sliced
5 cups water
7 cubes chicken bouillon
1 (8 ounce) package cream cheese, softened and cut into 4 sections

Steps:

  • Stir zucchini, water, and chicken bouillon cubes together in a stock pot; bring to a boil. Reduce heat to medium, place a cover on the pot, and simmer the mixture, stirring occasionally, until the zucchini is tender, about 20 minutes.
  • Drop cream cheese into the soup; cook and stir until the cheese melts, about 5 minutes.
  • Blend the soup with an immersion blender until smooth.

Nutrition Facts : Calories 235.7 calories, Carbohydrate 8.4 g, Cholesterol 62.7 mg, Fat 20.2 g, Fiber 1.6 g, Protein 7.2 g, SaturatedFat 12.5 g, Sodium 2205.4 mg, Sugar 2.7 g

CREAMY COURGETTE (ZUCCHINI) OR CUCUMBER SOUP.



Creamy Courgette (Zucchini) or Cucumber Soup. image

This is actually an old recipe of my mothers & the whole family loves it. I interchange courgettes & cucumbers depending on what's cheapest at the market! Courgettes make a wonderful creamy soup - with only a little actual cream needed & the cucumbers make a very light & refreshing summertime soup. My 2 1/2 year old daughter adores this soup & loves to stand next to me in the kitchen & help make it.

Provided by Um Safia

Categories     Onions

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 medium courgettes or 1 large cucumber
1 large brown onion
2 1/4 liters water
1/2 chicken stock cube, you can use vegetable stock cube instead (I use Maggi)
salt & freshly milled black pepper
1 pinch of schwartz italian seasoning
1/4 cup double cream
basil leaves (to garnish)
1 tablespoon olive oil
2 tablespoons plain flour, & a little water for a thickener (optional)

Steps:

  • Trim the ends off the courgettes / cucumber. Roughly chop along with the onion & gently fry in a large pan with the olive oil.
  • When the vegetables are soft & lightly coloured, add the seasonings, stock cube & the water. Cover & simmer for 1 hour.
  • After 1 hour, blend until smooth with an immersion blender (stick blender) or in the liquidizer.
  • Check for seasoning, adjust if necessary. If you like the soup thicker, thicken using the flour & water. (Mix the flour with a little cold water, add a few tbsp of the soup to the flour mix, stir well then add to the soup - mix well to avoid any lumps.
  • Remove from the heat & stir in the cream, reserving 4 tbsp for later.
  • Pour the soup into bowls, drizzle a swirl of 1 tbsp cream over each bowl of soup (or a little less if serving 6) & top with a few fresh basil leaves.

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