Light, tasty, and easy to make, this courgette soup is your go-to for a quick lunch recipe.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 1 onion, chopped
- 15ml olive oil
- 600g courgettes, chopped
- 350g Gournay cheese (soft cream cheese flavoured with garlic and herbs)
- 500ml chicken stock
- ¼ ciabatta loaf, torn into small chunks
- 4 garlic cloves, skin-on and roughly crushed
- 15ml olive oil
Salt and pepper, to season
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Method
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1In a Le Creuset 3-ply Stainless Steel 18cm Saucepan, sauté the onions in olive oil until translucent. Add the courgettes and cook over medium heat for 5 minutes. Stir in the cream cheese and allow to melt. When the cream cheese has melted, pour in the chicken stock and simmer for 10 minutes. Season with salt and pepper.
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2Using a handheld blender or liquidiser, puree the soup to a smooth, creamy consistency. Heat a Le Creuset grill pan and grill the courgette ribbons. Set aside.
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3To make the croutons, preheat the oven to 200°C. In a large bowl, toss the ciabatta pieces in garlic, olive oil, and seasoning. Spread them onto a baking tray and bake for 10-15 minutes or until crispy and golden. Allow to cool.
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4Place the creamy soup into bowls and top generously with grilled courgettes ribbons and crispy croutons.
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