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Courgette Soup is my absolute favourite summer green recipe – perfect if you have a glut of them from the garden or just want to enjoy seasonal veg. And I am all for a nutritious easy lunch or no-fuss veggie dinner that takes about half an hour to make.
Courgette batch cooking comes around when I’ve grown my own and there’s an abundance of them that all seem to be ready at the same time (if only every vegetable was as easy to grow as courgettes – or zucchini if that’s what you call them.)
This Courgette Soup is one of my all-time faves. Light, summery, earthy and so delicious.
Luckily, it’s really easy to make, which leaves plenty of time to get those Courgette Fritters and a Courgette Lasagne made for the freezer.
Why you’ll love this Courgette Soup recipe
⭐️ Healthy and satisfying
⭐️ Quick and great for batch cooking
⭐️ A perfect recipe for courgettes
Sarah’s notes
We’ve added peas to this recipe as they add texture and help to give the soup a vibrant green colour that’s really appealing.
Just be sure to not overcook the peas when you add them – in our testing we found that cooking them just briefly kept the best colour.
And keeping that green colour makes this pass for the name I gave this when my kids were resisting the idea of courgettes… Superhero Green Soup!
And if that doesn’t work, there’s always Courgette Cake that will be sure to convince them.
Courgette Soup Ingredients
- Onion and garlic – You can use fresh ingredients or pre-chopped frozen for this.
- Vegetables – Courgettes (zucchinis), leeks and peas (you can use frozen peas or petit pois).
- Vegetable stock – If you like a thinner soup, add slightly more, or less for a thicker heartier version. I like Marigold Boullion Powder.
- To serve – Chives, crème fraîche and croutons.
How to make Courgette Soup
1. Heat the oil in a heavy-bottomed pan and fry the onions and garlic, as per the full recipe below.
2. Add in the courgettes and leeks, and continue to cook.
3. Add in the stock and bring to the boil, then simmer. Add in the peas.
4. Stir in the parmesan, then blend.
Substitutions
- Cheese – If you don’t have parmesan or don’t like it, you can substitute in a strong mature cheddar cheese.
- Vegan – Simply omit the cheese in this recipe or swap for a dairy-free version, and it will be suitable for vegans. Check your stock packet to make sure.
Leftovers
In the fridge Courgette Soup can be cooked and kept in an airtight container for around 3-4 days in the fridge.
This is a perfect make-ahead or batch cook recipe. It just needs reheating on the hob until warmed through before serving.
In the freezer You can also freeze the soup in an airtight container for 2-3 months. You should defrost it overnight in the fridge and reheat thoroughly.
Top Tips
Peas
Don’t overcook or the peas will lose their colour and the soup won’t be quite such a lovely green colour.
Stock
Use any good quality, fairly low salt vegetable stock. I think Marigold brand is the best around.
How to make this a little EXTRA
⭐️ Add 25g/1oz of fresh mint at the end of cooking to make Courgette, Pea and Mint Soup.
⭐️ Add a chopped red chilli with the stock to make Spicy Courgette Soup.
What to serve with this
You can simply enjoy this with some chunky bread on the side, but if you’d like to make it as part of a bigger meal, you could make cheese on toast, a jacket potato, or a nice sandwich like a Tuna Melt.
More Easy soup recipes…
FAQs
A hand blender is a really good staple to have and they start from about £15. A simple blender from Amazon is a good starting buy if you fancy making soups.
Yes! I love courgettes, and I know a lot of people grow a glut of them in summer and freeze them for later.
Try out my Courgette Fritters, Creamy Courgette Pasta, Courgette Lasagne or even my Courgette Cake! (I promise it’s SO good.)
If I’m reaching you in America, we’re talking about Zucchini Soup here (yes – courgette and zucchinis are the same thing).
They might grow on different continents but they’re still the same vegetable (actually, technically a fruit), not only delicious but high in antioxidants, vitamin C, potassium and fibre.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Easy Courgette Soup {with Parmesan}
Ingredients
- 1 tbsp Olive oil
- 1 Onion, Chopped. See notes
- 3 Garlic cloves, Crushed
- 1 kg (2.2 lb) Courgette, Chopped
- 1 Leek, Chopped
- 1.8 ltrs (7.5 cups) Vegetable stock, Made from a cube is fine
- 125 g (4.5 oz) Frozen peas/petit pois
- 75 g (2 oz) Parmesan, See notes
To serve:
- Chives
- Crème fraîche
- Croutons
Instructions
- Fry the onions and garlic: Heat the olive oil in a heavy bottomed pan, add the onions and garlic and fry until softened
- Next veggies in: Add courgettes and leeks, and cook for a further 5 minutes.
- Simmer: Pour in the stock and bring to the boil. Boil for around 15-20 minutes until the courgettes are soft. Add in the peas about 5 minutes before the end of the cooking time.
- To finish: Stir in parmesan, remove the pan from the heat and use a hand-blender to give a smooth consistency.
- Optional: Serve with a dollop of crème fraîche, croutons and some chives sprinkled on top.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on April 11, 2019 and updated later to make improvements.
hi Sarah
I made your soup today and it tastes awesome and the peas give it that vibrant colour of green. I’m making lots of soups for the winter while veg is cheaper than it would be then and yours is included so thank you for sharing your recipe
Super easy super tasty.
This is one of my favourite soups Jeff, delicious!
Fabulous
I’m looking forward to making this soup 🍲 as it seems delicious 😋 and easy.
If people read the instructions carefully they will see that peas are added at the same time as the stock.
Keep up the good work Sarah 👏
Have made similar soup for years and adding sweet peppers make it even better