This Courgette lemon and thyme soup recipe is inspired by a dish we recently had in a little country restaurant. Naturally a chef never reveals his secret, however after a bit of practice I’ve got it close to the taste of the dish I enjoyed that day.
Makes 6 portions
10 mins of prep and 30 mins cooking time
- 5 courgettes (add in a yellow coloured courgette for variety)
- 1 tablespoon of olive oil
- ½ white onion (a yellow onion will suffice)
- 2 cloves of garlic
- 600ml of chicken stock (Knorr stockpot)
- 1 lemon (the grated rind and juice of)
- 1 teaspoon of thyme (leaves)
- 1 medium sized potato
- Salt and pepper to taste
Tip Try adding 2 tablespoons of single cream once you’ve blitzed the mixture for a richer taste
- Step 1
Add olive oil to the pan and heat and finely chop the onions and garlic add to the pan and stir for 5 mins. While the onions and garlic and sweating down peel the courgettes and potato and cut into (smallish) cubes.
Tip This Courgette lemon and thyme soup recipe is perfect for a quick lunch plus you can keep in the freezer and defrost when needed so no waste.
- Step 2
Transfer the courgette and potato cubes to the pan and stir for 5 mins. Add the courgette peel and stir. Boil the kettle, put the chicken Knorr stock pot into a jug fill to 600ml with boiling water then add to the pan.
- Step 3
Add the zest and juice of one lemon into the pan.
Tip Squeeze the lemon into your hand to catch the pips.
- Step 4
Stir all ingredients together, add salt and pepper and sprigs of thyme to taste. Put on the lid and leave to simmer for 30 mins on medium heat- checking intermittently to avoid over cooking.
- Step 5
Once cooked add the mixture to your blender and whizz up until smooth then add back into the pan, heat through and serve.
Tip Add the mixture to the blender in a couple of batches to avoid spatter and to ensure even consistency.
This dish is perfect with home made bread. We love The Hairy Bikers’ rustic Spanish bread recipe, it’s delicious.