This is a delicious soup recipe, perfect for this time of year with the usual glut of courgettes. My lovely friend Jacqui Solomon showed me how to make this many years ago in my garden, when I was inundated with hundreds of courgettes and couldn’t think of another courgette recipe….

Note: – for all my ingredients I always use organic stuff where ever possible. We are very lucky here and have a large kitchen garden where we can grow lots of veg and it really is quite easy once you get used to doing it, and even if you have a window box or a veranda you can still grow your own food.

If you need a hand, ask in your area about community growing groups, Transition projects, allotments or CSA‘s (Community Supported Agriculture). We will always help here if we can too, so if you would like to grow your own veg and don’t know where to start pop us an email.

Jaq’s Courgette Soup

I use the following quantities for every 1kg of courgettes – and don’t forget, they can be any shape, any colour, any size – and if freezes really well so you can cook in bulk for several meals.

  • 2 x onions chopped
  • 2 x medium potatoes chopped (if not new pots, then peel)
  • large knob of butter
  • Salt & pepper
  • chopped fresh basil (optional)

Method:

  • Melt the butter in a large pan, add the onions and fry gently until soft.
  • Stir in the chopped potatoes for a couple of minutes and then add the chunks of your chopped up courgettes and pop a lid on over a low heat, leaving the vegetables to slowly cook through.
  • This will take about 20 mins.
  • Then puree with a and blender or push through a sieve, season to taste – John likes a lot of salt and not too much pepper and I like a little pepper, but its individual so add a little at a time. Sprinkle basil over if using.
This is simple to make and a very tasty soup with a creamy consistency. We had this for supper last night with homemade soda bread (recipe below) and butter – it really was delicious.
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Soda Bread

  • 450g strong wholemeal bread flour
  • large knob of vegetable fat
  • 1 teaspoon each of salt, cream of tartar, baking powder
  • 300 ml buttermilk or *soured raw milk
*you can sour ordinary milk by adding a teaspoon of vinegar or lemon juice

Method:

  • Preheat the oven to gas mk 6 (205o C) and prepare a baking sheet by greasing lightly
  • Sift all the dry ingredients into a roomy mixing bowl (adding the wheat bran left in the sieve!)
  • Rub the fat into the flour and make a well in the centre
  • Add the liquid and mix in, making sure all the dry ingredients are incorporated
  • Turn onto floured board and knead briefly (30 seconds) just to smooth out
  • Roll into a ball and press onto baking sheet in a round, about 4cm deep
  • Score a deep cross on the top with a sharp knife and bake for 35-40mins
  • When time is up eat hot, warm or cold
Easy -peasy…and no waiting for it to double prove (…or cool down! :P )
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