This courgette soup is one of those simple, feel-good recipes that’s perfect whenever you have a glut of homegrown courgettes or just picked up some fresh ones from the market. Warm and comforting, it is filled with wonderful flavours and comes together in no time. Serve it topped with croutons and fresh herbs.
![Courgette Soup [vegan] by The Flexitarian l Annabelle Randles](https://theflexitarian.co.uk/wp-content/uploads/2023/06/Courgette-Soup-vegan-v8_3-LR-by-The-Flexitarian-l-Annabelle-Randles.jpg)
Courgette Soup: Quick, Healthy, and Delicious
This courgette soup is light, fresh, and perfect to enjoy warm on a chilly evening or chilled on a hot summer day. The mix of lemon, mint, basil, and dill gives it a bright, herby flavour that makes it refreshing and satisfying. This is a super simple recipe to make, perfect for a quick lunch or light dinner.
If you’ve got a garden overflowing with This recipe is perfect to use up any excess courgettes or a few extras in the fridge that need using up, this soup is the perfect solution. It comes together with just a handful of ingredients. I’ve added peas to give it an extra smooth and silky texture, along with a hint of natural sweetness that pairs beautifully with the fresh courgette and fragrant herbs.
Serve it warm with some crusty bread for a cosy meal, or pop it in the fridge for a few hours and enjoy it chilled on a sunny day. However you choose to eat it, this soup is a simple, delicious way to celebrate fresh, seasonal ingredients.
Why You’ll Love This Recipe
- Light & Refreshing
- Versatile & Seasonal
- Great Way to Use Up Courgettes
- Smooth & Creamy
- Quick & Easy to Make
- Healthy & Nourishing
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Watch How To Make This Courgette Soup Recipe
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How To Make This Courgette Soup
Ingredients
To make this courgette soup, you will need:
- courgettes
- onion
- garlic
- olive oil
- vegetable stock
- peas (fresh, frozen or thawed)
- lemon
- mint
- basil
- dill
- Salt and pepper
TO SERVE (optional)
- Croutons
- Mint, dill or basil
Step 1: Roast The Courgettes, Onion, and Garlic
The courgettes, onion, and garlic are first roasted in the oven with some olive oil. When the courgettes are done, everything is transferred into a large saucepan with vegetable stock and peas. You can use fresh, frozen or thawed peas.
![Courgette Soup [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2023/06/Courgette-Soup-Step-2-vegan-by-The-Flexitarian-Annabelle-Randles.jpg)
![Courgette Soup [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2023/06/Courgette-Soup-Step-3-vegan-by-The-Flexitarian-Annabelle-Randles.jpg)
Step 2: Cook The Courgette Soup
The saucepan is brought to a boil until the peas are cooked. Once done, simply add some lemon juice, mint, dill, and basil.
To blend this soup until smooth you can either use a handheld immersion blender or a blender.
I like to serve this soup topped with croutons and some extra herbs. You can also add a drizzle of cream. It is delicious hot or chilled.
I hope you enjoy this courgette soup recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Frequently Asked Questions about this courgette soup
If you have leftovers or want to make a big batch to save for later, you may be wondering if you can freeze this courgette soup. The answer is yes! It freezes well and can be stored in the freezer for up to three months.
Just be sure to let it cool completely before transferring it to an airtight container or freezer bag. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat it on the stove or in the microwave.
No courgettes do not need peeling. Simply trim the ends off before cooking it or cutting it.
Courgette seeds are young and soft and do not need to be removed.
It is safer to let soup cool off a bit before blending it, especially if you are using a blender.
Courgette Soup
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 400 g courgettes
- 1 large onion (about 150g/5.3oz)
- 4 garlic cloves
- 3 Tbsp olive oil
- 500 ml vegetable stock
- 250 g peas (fresh, frozen or thawed)
- Juice of 1 lemon
- 5 g mint leaves
- 5 g basil
- 5 g dill
- Salt and pepper
TO SERVE (optional)
- Croutons
- Mint, dill or basil
Instructions
- Preheat the oven to 400°F/200°C/180°C Fan.
- Cut the courgettes in 2.5-cm / 1-inch dice. Cut the onion into 8 wedges.400 g courgettes, 1 large onion (about 150g/5.3oz)
- Spread the courgettes, onion and garlic cloves on an oven tray. Toss in olive oil.4 garlic cloves, 3 Tbsp olive oil
- Cook for 25 to 30 minutes until the courgettes are soft.
- When the courgettes are done, tip them in a large saucepan with the onion and garlic. Add the stock and peas. Bring to a boil and cook until the peas are cooked, about 3 minutes. Remove the pan from the heat.500 ml vegetable stock, 250 g peas (fresh, frozen or thawed)
- Add the lemon juice, mint, dill, and basil. Blend until smooth using either a handheld immersion blender or a blender. Season to taste with salt and pepper. If necessary, thin the soup with a bit of water or vegetable stock to achieve your desired consistency.Juice of 1 lemon, 5 g mint leaves, 5 g basil, 5 g dill, Salt and pepper
- Serve hot or chilled, topped with croutons and herbs if desired.Croutons, Mint, dill or basil
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