Courgette Soup

In: Starters




  • 6 Courgettes
  • 5 cloves Garlic
  • 2 Onions
  • 1 litre Vegetable Stock
  • 1 teaspoon Tumeric
  • 1 pinch Cayenne Pepper


  1. Put the courgettes and the cloves of garlic in a roasting tin. You can leave the skin on the garlic and leave it in a whole clump. Coat the whole lot generously in olive oil and roast for 50 mins at 160°C.
  2. Once roasted, allow the courgettes to cool slightly so that you can handle them. You will need to cut off the stalks and scoop out the seeds of any that are large. Cut them into chunks ready to go in the soup.
  3. Chop the onions and then fry them in a separate, large pan. Use the oil from the roasting tin as this will have lots of flavour from the garlic.
  4. Once the onions are soft, add the garlic cloves - just squeeze them out of their skins using your fingers.
  5. Then add the chopped courgette, vegetable stock, tumeric and cayenne pepper. Simmer for 30 mins.
  6. Blend the soup until smooth and then season to taste.