Summer Courgette Soup With A Hint Of Spice Recipes

SUMMER VEGETABLE SOUP

Summer Vegetable Soup image

This vegetable soup is loaded with garden goodness, from zucchini and green beans to celery and potato, but it's the turmeric that gives it a tasty new twist. It's one of our favorite summer soups!-Edith Ruth Muldoon, Baldwin, New York

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 small onion, quartered and thinly sliced
1 tablespoon olive oil
4 cups reduced-sodium chicken or vegetable broth
1 cup sliced zucchini
1 can (15-1/2 ounces) navy beans, rinsed and drained
1/2 cup diced peeled red potato
1/2 cup cut fresh green beans (2-inch pieces)
1/2 cup chopped peeled tomato
1/4 teaspoon pepper
1/8 teaspoon ground turmeric
1/4 cup chopped celery leaves
2 tablespoons tomato paste

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.

Nutrition Facts : Calories 210 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1128mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 8g fiber), Protein 13g protein.

CHILLED MINTY COURGETTE SOUP

Chilled minty courgette soup image

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

Ingredients

2 tbsp olive oil
1 onion , chopped
1kg courgettes , roughly chopped
½ tsp dried mint
1.3l vegetable stock (try Marigold vegetable bouillon powder)
3-4 sprigs of fresh mint
4 tbsp single cream

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

ZUCCHINI SUMMER SOUP

Zucchini Summer Soup image

This soup can be served hot or cold, and is great to use up those giant zucchinis from the garden! This soup can easily be adjusted to your personal tastes. If you want a thicker soup you can cut back on the tomatoes and add a little more zucchini. Serve with Parmesan cheese.

Provided by Elizabeth

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

Time 1h50m

Yield 8

Number Of Ingredients 18

Ingredients

1 extra large zucchini, cubed
2 teaspoons salt
4 roma (plum) tomatoes, chopped
1 (14.5 ounce) can stewed tomatoes
1 (12 ounce) can tomato paste
1 cup water, or as needed
1 (32 ounce) can chicken broth
¼ cup white sugar
2 ½ tablespoons olive oil
2 cloves garlic, minced
1 sweet onion, chopped
1 large green bell pepper, chopped
1 tablespoon lemon juice
3 tablespoons chopped fresh dill
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
3 tablespoons grated Parmesan cheese
salt and pepper to taste

Steps:

Place zucchini cubes in colander; sprinkle with 2 teaspoons of salt and let stand to drain for 30 minutes.
Meanwhile, combine in a blender the roma tomatoes, stewed tomatoes, tomato paste, and water; blend until smooth.
Pour tomato mixture and chicken broth into a large stockpot. Bring to a boil over medium heat; immediately reduce heat to low; stir in sugar and simmer, stirring occasionally.
Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic, onion, green pepper, and zucchini, and cook and stir until onion is clear and zucchini is lightly brown, about 10 minutes. Transfer vegetables to blender and pulse a few times, just enough to chop.
Add vegetables to the stockpot; stir in lemon juice, dill, tarragon, and parsley. Simmer, uncovered, for 35 minutes, stirring occasionally. Stir in Parmesan cheese, salt, and pepper to taste. Simmer an additional five minutes. Let stand for ten minutes before serving.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 24.9 g, Cholesterol 4.4 mg, Fat 5.6 g, Fiber 4.2 g, Protein 5.3 g, SaturatedFat 1 g, Sodium 1603.8 mg, Sugar 17.1 g

SUMMER COURGETTE SOUP WITH A HINT OF SPICE!

Summer Courgette Soup With a Hint of Spice! image

This recipe leaves out potatoes so you can count on this for a low-calorie delicious lunch. Use homegrown if poss! You could swap the butter for low-calorie cooking oil but the flavour is never the same.

Provided by Eydis

Categories Lunch/Snacks

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 9

Ingredients

2 courgettes
2 garlic cloves
1 vegetable stock cube
1 pint water
salt
pepper
1 pinch dried chili pepper flakes (generous)
1 white onion (large)
1 tablespoon butter

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.

Nutrition Facts : Calories 109.9, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 67.4, Carbohydrate 13.1, Fiber 3, Sugar 5.8, Protein 3.1

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