• Mark Tullett

Cream of Courgette Soup

One of my favourite soups for any time of the year is Cream of Courgette Soup. In the winter it's a great lunchtime warmer while in the summer if served cooked can be filling and refreshing.

Like with all recipes everyone had their favourite. This is what I do.


  • 1 Tbsp olive oil

  • 1 medium onion

  • 2 cloves garlic

  • 1 medium potatoes, chopped into 1″ dice

  • 2 - 3 medium courgettes, chopped into 1″ dice

  • 1 litre vegetable stock (or water and a vegetable stock cube)

  • salt and pepper


  1. Hear the oil in a saucepan.

  2. Add the chopped onions and cook into they're soft.

  3. Add the garlic, courgettes and potatoes. Stir together.

  4. Add the stock (or water and stock cube).

  5. Simmer for 15 - 20 minutes until all the veg is soft.

  6. Either use a hand blender or pour into a liquidiser and blend until smooth. I prefer a hand blender, less washing up, and I like the soup still with a few chunks.

  7. At this point you can add a little butter and milk,or cream. It makes the soup a little creamier.

  8. Add salt and pepper to taste.

  9. If eating hot serve immediately. If serving cold cool in the fridge, and/or add an ice cube or two.

To make it look a bit posh you can drizzle some sour cream over the top, or some grated cheese, a sprig of something green, or serve with croutons.

For variety you can also add spinach, broccoli, or blue cheese during the simmering stage. Obviously each Sutton will charge the cold and taste but who didn't like to experiment in the kitchen?

I like it as it comes, with some crunchy bread.

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