That’s one different recipe which I obtained an thought for all through my remaining go to in Slovenia. In Slovenia, having a bowl of soup as a starter is further widespread than throughout the UK. Moreover when it’s scorching, Slovenians love having their soups. Considered one of these soups are pretty mild and principally vegetable-based since they aren’t the precept course.
When consuming lunch eventually in thought-about one in every of Slovenian’s ‘gostilna’ (a kind of restaurant), the first course served was a surprising courgette soup which was really tasty and from what I’ll inform, the precept parts had been courgettes, carrots, parsley and probably some potatoes. I decided to make any such soup at dwelling, most certainly not exactly the an identical nonetheless associated.
As soon as I make a soup I favor to make a large pot of it, merely so that I can have it the following day as correctly. This recipe is enough for in any case 4 of us nonetheless you can merely freeze it within the occasion you don’t must eat it . Make it as quickly as and have it plenty of events over time, correct? Properly, in any case that’s my philosophy which makes points somewhat bit bit less complicated and saves quite a lot of time.
For this soup, I used my new blender or I should barely say, a multi-purpose food processor from Andrew James. I really love my new kitchen toy – it has a pulse carry out which allows me to combine one factor really shortly nonetheless it nonetheless leaves bits in it. The blending jug has a functionality of 1.eight litres which makes it wonderful for mixing huge parts of soup so it’s really wonderful for me as I always make a soup for in any case 4 of us. It’s in the mean time on present here, for those who’re .
And now over to the recipe…
Straightforward zucchini soup
Filling vegetarian soup good for lunch at work or as a starter.
- 3 huge courgettes (chopped)
- 2-3 small potatoes (cut back in cubes)
- 1 carrot (chopped)
- 1 huge onion (sliced)
- 3 cloves of garlic (chopped)
- rapeseed oil (enough for frying the onion)
- vegetable stock (as wished (I exploit Marigold stock powder))
- 2 bay leaves
- half tsp marjoram
- 1 small bunch of parsley (chopped)
- 1 litre water
- pepper and salt (add to type)
Put collectively the entire greens first: peel the potatoes and cut back them into small cubes, the an identical with carrot and courgettes. Slice a large onion and chop the garlic.
Heat up some rapeseed oil in a large saucepan and add sliced onion. Fry gently on medium heat until easy. Whether it is sticking and feels dry, add further rapeseed oil.
As quickly because the onion has softened, add chopped garlic and go away it on the heat for a short time, merely to launch the flavour.
Add the onerous greens to the saucepan first (potatoes and carrots) adopted by half litre water or vegetable stock (I add the vegetable stock powder on to water). Moreover, add bay leaves and marjoram on the an identical time.
Cowl and simmer for in any case 5 minutes after which add chopped courgettes. Add one different half litre water.
Cook dinner dinner until the entire greens have softened (one different 10 minutes or so) nonetheless add a bunch of chopped parsley about 5 minutes sooner than the soup is cooked. This supplies a pleasing parsley flavour to the soup nonetheless it is not overwhelming.
Type the finished soup and add pepper and salt if required.
Depart it to sit back down sooner than shortly mixing with a blender of your choice. Alternatively, you might probably skip this step and eat it an identical to that.
Serve with some chopped parsley on prime and a crunchy brown bread roll.
Do you have to actually really feel the soup is just too thick you can add some further water.
You too can make this courgette soup further substantial by together with peas, barley, brown rice or simply some beans.