Creamy Courgette Soup

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
2-4 2-4
Creamy Courgette Soup
Light, tasty, and easy to make, this courgette soup is your go-to for a quick lunch recipe.
Main INGREDIENTS
  • Vegetables
FOR THIS RECIPE WE LOVE TO USE
3-ply Stainless Steel Saucepan with Lid
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3-ply Stainless Steel Saucepan with Lid
Ingredients
Method

Ingredients

  • 1 onion, chopped
  • 15ml olive oil
  • 600g courgettes, chopped
  • 350g Gournay cheese (soft cream cheese flavoured with garlic and herbs)
  • 500ml chicken stock
  • ¼ ciabatta loaf, torn into small chunks
  • 4 garlic cloves, skin-on and roughly crushed
  • 15ml olive oil
Salt and pepper, to season

  • Method

  • 1
    In a Le Creuset 3-ply Stainless Steel 18cm Saucepan, sauté the onions in olive oil until translucent. Add the courgettes and cook over medium heat for 5 minutes. Stir in the cream cheese and allow to melt. When the cream cheese has melted, pour in the chicken stock and simmer for 10 minutes. Season with salt and pepper.
  • 2
    Using a handheld blender or liquidiser, puree the soup to a smooth, creamy consistency. Heat a Le Creuset grill pan and grill the courgette ribbons. Set aside.
  • 3
    To make the croutons, preheat the oven to 200°C. In a large bowl, toss the ciabatta pieces in garlic, olive oil, and seasoning. Spread them onto a baking tray and bake for 10-15 minutes or until crispy and golden. Allow to cool.
  • 4
    Place the creamy soup into bowls and top generously with grilled courgettes ribbons and crispy croutons.