Saturday, August 13, 2011

Minted Courgette/Zucchini Soup

The best thing about being back home is seeing my family after nearly a year away from them. I was lucky enough to make a flying visit up to my parents in our first week back to the UK. I  saw the alloment plots that they have been working on all this year and see (and eat) all the lovely produce that is ready for harvesting. Here is a picture of my parents' alloment looking very neat and tidy after a little weeding and trimming. It is hard to believe that less than 6 months ago this area was just a regular field grazed by the occassional cow and it is now feeding lots of people with yummy organic produce.

Needless to say I managed to bring home a massive bag of produce freshly picked from the allotment. A pretty good exchange for a couple of hours gardening. However, as with most vegetable garden owners there comes a point when you just don't know what to do with all your zucchinis or courgettes as we call them in the UK. Hence this yummy soup came about to use up a few. I have to say this was yummy with a real summery feel to it and along with curried courgettes and courgette cake this makes a lovely way to use them up.

Minted Zucchini Soup (serves 2 hearty portions or 4 as an appertiser)
Vegan, vegetarian, gluten free, dairy free

600g/20oz/4cups Chopped zucchini/courgette
300g/10oz/2cups Peeled and chopped floury potato
1 clove Garlic, crushed
50g/2oz/1/2 cup Onion, finely chopped
1tbs Olive oil
1.2liter/42floz/5 cups Vegetable stock (ensure vegan, gluten, dairy free as required)
4tbs Chopped fresh mint
Salt & pepper to taste

  • In a large pan add the olive oil, garlic, onion and zucchini and saute over a medium heat for a few minutes until softened. Add the potatoes and stock and simmer. 
  • Allow to simmer for 15 minutes or until the vegetables are cooked through with the lid off the pot. Take off the heat and add the chopped mint. Stir and allow to cool for a few minutes before blending either in a blender, food processor or with a hand/stick blender. 
  • Once blendered to the desired consistency taste and add salt and pepper as required. Can be served warm or chilled.


  1. I think I'll be making this! Soon....we have all the ingredients (yay!)...thanks for sharing! Excited to try it!

  2. This looks great! I like the idea of adding the flavor of mint to zucchini, as the squash can often be so bland. Can't wait to try this :)

  3. Thanks for stopping by Charissa and vintagemom. Hope you ebjoy this summery soup.

  4. I made a large single serving last night to eat for a cold lunch today. Love the mintiness! I was impressed with how creamy my potatoes made it feel, even though it was a vegan soup.