Roast Courgette Soup
A light, velvety soup from roasted courgettes. Perfect as a starter or a light lunch.
Ingredients
- 700 g courgettes about 4 medium, sliced into thick rounds
- 1 medium onion chopped
- 2 cloves garlic unpeeled
- 2 tbsp olive oil
- 750 ml vegetable stock
- 1 small potato peeled and diced (optional)
- 1 tsp fresh thyme leaves or ½ tsp dried
- Salt and black pepper to taste
- squeeze of lemon juice
To srve
- 2 tbsp pumpkin seeds roasted
- Fresh herbs basil, parsley, or mint to garnish
Instructions
- Preheat oven to 200°C (180°C fan).
- Toss the courgette slices, garlic cloves, and onion in olive oil. Spread on a baking tray and roast for 25–30 minutes, until golden at the edges.
- Squeeze the roasted garlic from its skins.
- In a large saucepan, combine the roasted vegetables, garlic pulp, diced potato, thyme, and stock. Simmer for 15 minutes until the potato is soft.
- Blend the soup until smooth. Adjust thickness with a little extra stock if needed.
- Season well with salt, pepper, and a squeeze of lemon juice to brighten the flavour.
- Serve hot, garnished with fresh herbs and a drizzle of olive oil.
- Drizzle with olive oil and sprinkle with pumpkin seeds
Notes
Add a spoonful of crème fraîche or Greek yoghurt before serving for extra richness.
For a fresher flavour, stir in a handful of spinach or fresh basil before blending.
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