I like to make a soup over the weekend so that we have something ready for dinner one evening during the week. Inevitably they are veg soups, they’re easy, tasty and healthy. This one is similar to most of the other soups that I make but the only difference is that I cook the courgettes on a low heat for a long time… Hence the name “low and slow”. This really intensifies the flavour of the courgettes.
The soup itself needs to be quite a thick consistency so go easy on the liquid.
The portion below is not huge so if you’re making for more than 2 – 3 people just double up the ingredients.
Serves 2 – 3
- 3 courgettes
- 1 medium sized onion
- 2 cloves of garlic
- 1 chicken stock cube made with 500ml water
- 2 tbsp soft cheese
- 1 tbsp grated parmesan
- 1 tbsp olive oil
- Extra-virgin olive oil (optional)
- Salt and pepper to taste
- Chop the onion and garlic finely and add to a cast iron casserole with the olive oil, bring to a gentle heat so the onions sweat and become translucent
- While you are cooking the onions, chop off the ends of the courgettes and slice in half lengthways down the centre, then slice the courgette and place in the casserole with the onion
- Stir in the courgette and onion mixture, season to taste and put a lid on
- You’re going to cook this for about 1.5 hours on a low heat, stirring occasionally and adding a table spoon or two of water if necessary
- The courgette will cook down slowly and the flavour will intensify with time
- After 1.5 hours add the stock and allow the soup to simmer for 5 minutes then add the soft cheese
- What I do now is get a hand blender and gently blend the soup but not too much – there should be some texture, a few bits and pieces that still resemble courgette
- Now add the parmesan and stir (drizzle some extra-virgin olive oil too for extra richness)
- Enjoy with some crusty bread or crackers.