Italian courgette soup is a light and healthy recipe that nourishes the body perfectly. It's ideal not only as a quick dinner or appetizer, but also as a great way to use up those abundant zucchini's from your garden or your neighbour's. The zucchini provides a smooth texture, complemented by the flavour of the spices used. Plus, it's preparation is super simple. 🥒🍲

Shop ingredients

Vilgain Organic Extra Virgin Olive Oil – 750 ml – cold-pressed and from a selection of olives from a family farm in Greece

£13.99

Vilgain Sea Salt – 1000 g – delicate taste, unrefined, from a protected area in Greece

£1.79

Vilgain Organic Pepper – 30 g – spicy taste and intense aroma from organic farming

£1.69

Nutrition (1 serving)

115 kcal
5 g carbohydrates
8 g fats
3 g protein

Per 4 portions

Soup:

2 zucchinis
1 onion
2 cloves garlic
1 tbsp olive oil
1 l vegetable broth
50 g parmesan
salt
pepper

Final Touch:

fresh herbs

Instructions

Peel the onion and garlic and chop finely. Wash the courgettes and cut into cubes.
Heat the olive oil in a pan and fry the onion and garlic. Add the sliced zucchini and sauté for another 5 minutes.
Pour in the vegetable broth and let it cook for about 20 minutes.
Once the zucchini is soft, blend the soup with an immersion blender until smooth.
Add grated parmesan cheese, salt and pepper to taste and stir until cheese is melted.
Serve the soup garnished with fresh herbs. Enjoy!

Products used in the recipe

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