Courgettes have a mild flavour which makes them suitable for a wide variety of dishes. They can be added to soups, stews, even cakes. In this recipe courgettes are the main ingredient. You will need a large pot for this soup to accommodate all the vegetables that need to go in it. Don’t worry, though, courgettes are quite watery and the soup won’t be too thick. I’ve added a few potatoes, in fact, to give it more substance and ensure it has the right consistency. This soup takes minutes to prepare as it is pureed so the vegetables don’t need to be finely chopped. For a non-vegan option serve with a sprinkle of cheese such as parmesan or other strong cheese.
4 medium courgettes, roughly chopped
3 medium potatoes, peeled and cubed
1 and 1/3 tablespoon dried tarragon (or about 2 tablespoons of fresh tarragon)
1 onion, chopped
2 garlic cloves, chopped
1 celery stick, roughly chopped
1 leek, roughly chopped
2 tablespoons chopped parsley
4 cups water
2 tablespoons olive oil for frying
1 level tablespoon course sea salt, and black pepper to taste
In a large pot heat the oil, add the onion, garlic, leek, parsley and celery, and stir to combine. Cook for 2-3 minutes, then add the courgettes, potatoes, water and seasoning, stir and bring to the boil. Lower the heat, cover and simmer for 30 minutes. Remove from the heat, add the tarragon and puree.