Try this Courgette Soup recipe, or contribute your own.
Suggest a better descriptionWash the courgettes and chop into chunks. Peel and cut the potatoes into small
cubes.
Peel and slice the onion. Crush the garlic.
Heat the olive oil in a large pan and add the onion and garlic. Lightly fry for about 5 minutes to soften.
Add the potatoes to the pan, cover with half of the stock or water, bring to the boil and then reduce to a simmer for about 15 minutes until half-cooked..
Add the courgette chunks, salt and pepper to taste, chopped oregano and basil and
the rest of the stock or water, bring to the boil and then reduce to a simmer for 10 minutes, stirring occasionally, until the potatoes are fully cooked.
Either rub through a sieve or put through a blender to make a smooth pureee.
Return to a clean pan, re-heat and add the cream, grated parmesan and chopped chives without boiling.
Serve immediately with a sprinkling of cheese on the top of the bowls.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (52g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 41 | ||
Calories from Fat: 29 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 5mg | 2 % | |
Sodium 22.6mg | 1 % | |
Potassium 53.5mg | 1 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.4g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 41
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