Yes, another soup recipe! Since returning to the cold weather of the UK I’ve been making soup at least once a week. It really is (for me anyway) an easy way of getting more vegetables into Nicholas’ diet. We’ve even sometimes been having a small mug of soup for an afternoon snack (often with a straw just for fun!).
Making soup is generally quick, only requiring a bit of chopping, a bit of stirring, usually followed by some blending. Then it’s ready and waiting in the fridge for the next few days. Any leftovers go in the freezer for another day.
As with all cooking, the fresher your ingredients the better the end taste will be. And with soup, although stock made from a stock cube (preferably low-salt if cooking for little ones) is absolutely fine, if you use a better quality stock (either bought or homemade) you will taste the difference.
You don’t need great knife skills when making blended soups. However, the smaller you chop the vegetables (especially the potatoes), the quicker they’ll take to cook.
COURGETTE (ZUCCHINI) SOUP
Prep time: 10 mins
Cook time: 15-20 mins
Makes 4 adult servings
Freezable
2 large or 3 medium-sized courgettes (zucchini), diced
1 onion, diced
1 medium-sized potato, diced
1 tbsp olive oil (or butter)
500ml hot vegetable or chicken stock
salt and pepper
Heat the olive oil in a medium-sized pot over a medium heat. Add the courgettes, onion and potato, and sauté for 5 minutes without letting the vegetables brown (turn the heat down if they do start to brown).
Pour in the stock, bring to the boil then turn the heat down to low and simmer until the vegetables are soft (about 10 minutes if you’ve diced them into small pieces).
Remove from the heat and purée until smooth. Add salt and pepper if needed.
To make it more special, serve with a dollop of yoghurt or cream and a sprinkling of chives.
thegingerbreadmum 