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Organic Recipes

Courgette Soup

Preparation Time: 15 mins

Serves: 4


1 kg courgettes - any size and colour
250g potatoes (suitable for mashing), peeled or scrubbed
2 cloves garlic, peeled & crushed
1 medium onion, peeled & chopped
30ml olive oil
150g soft cheese (see note below for alternatives)
Handful fresh chives, chopped
Handful fresh summer herbs of your choice, chopped
1 1/2 pints water (or mild-flavoured stock)


1.  Wash the courgettes and chop them into chunks.

2. Heat the oil gently in a large pan. Add the onion and garlic.

3. Gently cook for about 5 minutes, to soften.

4. Add the potatoes. Stirr. Cook gently, covered, for about 15 minutes, until about half-cooked.

5. Add the courgettes and stir.

6. Cook for about 5 minutes until softened, stirring occasionally.

7. Add 1 1/2 pints of water - just enough to cover the contents of the pan.

8. Bring to the boil and simmer gently for 10 minutes, until the potatoes are soft.

9. Remove from the heat and liquidise the soup.

10. Add the Cheese & herbs.

11. Season to taste with salt & pepper.

12. Serve with fresh bread.

Morter and Pestle