Courgette and basil soup
Four courgettes, basil and a little oat cream blended into a pale green soup that tastes of summer. It is quick, and handy when courgettes are cheap and there are too many of them.
Method
- Chop the onion finely and crush the garlic. Trim the courgettes and cut them into 1 cm slices.
- Warm the olive oil in a large pot over a medium heat. Add the onion and a pinch of salt and cook for about 6 minutes until soft, then add the garlic for 1 minute.
- Add the courgettes and stir for 3 minutes. Crumble in the stock cube and pour in 600 ml of water.
- Bring to the boil, then simmer for 12 minutes, until the courgettes are very soft.
- Take the pot off the heat, add the basil leaves and oat cream and blend with a stick blender until smooth. Season well with salt and pepper.
- Ladle the soup into bowls and serve with slices of sourdough alongside.
Tip Add the basil off the heat, as it tastes fresher and keeps its colour. A few extra leaves on top look good too.
Per portion
| Energy | 500 kcal |
| Protein | 18 g |
| Carbohydrate | 65 g |
| of which sugars | 15 g |
| Fat | 17 g |
| of which saturates | 4 g |
| Fibre | 9 g |
| Salt | 3.16 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- courgette4
- onion1
- garlic3 cloves
- basil½ bunch
- oat cream100 ml
- sourdough loaf½
- vegetable stock cube1
- olive oil1 tbsp
