Soup

Roasted Courgette and Garlic Soup

September 21, 2015

CourgetteSoup (3 of 3)

Even though the first day of autumn officially starts tomorrow, we still have a large crop of courgettes in the garden (the OH is disappointed they haven’t died off yet). So, I am back with yet another courgette (or zucchini) recipe this week. As the evenings are a little chillier, I decided to put them to good use in a hearty garlicky soup. For me, the best way to get flavor from a courgette is by roasting it in a hot oven with lots of garlic. This brings out all the courgettes natural sweetness and if you char it a little, it adds a little smokiness too (yum). This soup is very easy to make. The garlic and courgettes are simply roasted, pureed, and mixed with some home-made chicken stock and lots of fresh basil. I like to serve it with freshly grated Parmesan and some crusty bread. So, even though the summer is sadly over, I can still taste the sunshine from these sweet home-grown courgettes.

Ingredients

  • 1 kg of courgettes, chopped into chunky discs
  • 1 large onion, peeled and roughly chopped
  • 2 tablespoons of olive oil
  • 1 small head of garlic (8-10 cloves)
  • 10g of fresh basil leaves
  • 1 liter of chicken or vegetable stock
  • salt and pepper, to taste
  • Freshly grated Parmesan, to serve

CourgetteSoup (1 of 3)

Method

  1. Preheat the oven to 340 F / 170 C.
  2. Line a baking sheet with parchment paper  or foil.
  3. Place the chopped courgettes, chopped onion and the whole bulb of garlic on the lined baking sheet.
  4. Brush the vegetables with the olive oil, and season with salt and pepper.
  5. Roast the vegetables for 40 -45 minutes, until cooked and golden.
  6. Remove the skin from the garlic, and put the cooked garlic in a food processor along with the cooked vegetables.
  7. Add the basil, and blitz until smooth.
  8. Add the stock.
  9. Taste and season with salt  and pepper
  10. Pour the soup into a large saucepan, and reheat over a medium heat.
  11. Serve with freshly grated Parmesan and some fresh basil leaves.

CourgetteSoup (2 of 3)

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