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Courgette (Zucchini) and Blue Cheese Soup
A delicious vegetable soup that combines seasonal courgettes (zucchini) with rich and creamy blue cheese.
Equipment
- chopping board
- Sharp knife
- 1 Large saucepan
- Measuring spoons
- weighing scales
- measuring jug
- Stick Blender or Liquidiser
Ingredients
- 200 grams onion
- 1 tablespoon vegetable oil
- 600 grams courgettes/zucchini
- 2 cloves garlic or 1 teaspoon jarred minced garlic
- 500 millilitres vegetable or chicken stock
- 130 grams blue cheese
- 1 tablespoon finely chopped parsley
Instructions
- Peel and roughly chop 200 grams of onion.
- Put the onion in a pan with 1 tablespoon of vegetable oil and gently saute until the onion is transparent.
- Add two crushed cloves of garlic or 1 teaspoon of jarred minced garlic and cook for one minute.
- Add 600 grams roughly chopped courgettes. Turn the heat down, put the lid on the pan and let the vegetables 'sweat' for 10 minutes.
- Add 500 millilitres of vegetable or chicken stock and simmer the soup for 20 minutes until the vegetables are soft.
- Add 100 grams of firm blue cheese crumbled or cut into small cubes.
- Leave to cool for 10 minutes then blend the soup with a stick blender or ladle into a jug blender and blend until smooth.
- Check the seasoning (blue cheese is quite salty) and add salt and freshly ground pepper to taste.
- Serve with 30 grams blue cheese crumbled on top and a little finely chopped fresh parsley.
Nutrition
Calories: 169kcalCarbohydrates: 12gProtein: 9gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 24mgSodium: 885mgPotassium: 559mgFiber: 2gSugar: 7gVitamin A: 898IUVitamin C: 32mgCalcium: 211mgIron: 1mg