Soup, soup, soup. I do not know about you, but I can eat soup every single day of the week. Especially when it is made purely of vegetables. I really consider this a great way to eat your 5 a day.
I have been on the orange side a lot with red lentil soup, pumpkin soup, sweet potato soup, sweet potato and carrot soup… so it was time for some change. After my pea soup and broccoli soup recipes, I wanted something a little lighter with a bit of a spring touch to it. One of the vegetables I always have at home is courgette. You can make so many different dishes with it, great for grilling, courgette fritters, ratatouille and so on. And excellent to make a really simple but pure soup. The soup itself is vegan. As a topping I chose goats cheese, which is not vegan at all, but feel free to leave it out or replace it with some coconut yoghurt or vegan cheese.
simple courgette soup
vegan courgette soup with shallot, garlic, vegetable stock, dill and mint
- 2 tbsp olive oil extra virgin
- 500 gr courgette
- 80 gr shallot
- 8 gr garlic 1 large clove
- 10 gr dill fresh
- 500 ml vegetable stock
- 6 leaves mint
- 75 gr chevre
chop the shallot, garlic, gourgette and dill
heat the olive oil in a medium sized casserole. Fry the onion until translucent then add the garlic and fry for 2 minutes
add the courgette and fry for 3 minutes until it starts to soften a bit
Add the vegetable stock, 1/2 of the dill and some pepper. Bring to a boil and let it simmer with the lid on for 10 minutes
Turn of the heat and add the rest of the dill (keep a little bit aside for garnishing). Let the soup cool down a little bit before you puree it.
Season to your own taste with pepper and salt
Garnish with the rest of the dill, the mint leaves and the crumbled goats cheese. Optionally sprinkle some lemon zest on top