Courgette are in season now, and although I mainly make courgettis with them as a lighter alternative to pasta, blending courgettes in soups is a refreshing idea.
This is one is one of my favourite’s soups involving this versatile vegetable. Roasting the vegetables first brings out their sweetness and it enriches the final flavour.
Ingredients (serves 2):
- 950 g courgettes (about 3 large courgettes)
- 2 leeks
- 2 garlic cloves
- 2 tbsp olive oil
- 750 ml vegetable stock
- 200 g frozen peas
- 20 g fresh basil
- Grated parmesan cheese to sprinkle on top (optional)
Preheat the oven to 180ºC / 350ºF.
Trim the ends off the courgettes and the leeks and slice them into rounds of about 1cm. Place on the baking tray along with the garlic cloves (still in their skin), then drizzle everything in the olive, seasons with salt/pepper, and toss everything together.
Roast in the oven for 40-45 minutes, turning occasionally, until soft and slightly brown.
Meanwhile, heat the vegetable stock, add the peas and let them thaw.
When the roasted vegetables are ready add them to the stock, but first squeeze the flesh out of the garlic cloves and discard the skins.
Pour everything into a blender or food processor (I use a hand-held blender for this because it makes the washing up easier!), along with the basil. Blitz to a smooth purée then taste and add salt and black pepper as required.
Sprinkle some grated parmesan cheese on top just before serving if you like a richer taste.
Bon Appetit!