I actually made this soup mid summer when we were mid courgette glut and froze it for future use. Now we are mid autumn and soup is back on the menu I went to retrieve it from the depths of the freezer.
I had never made courgette soup before, but my mum suggested it due to the fact that courgette are generally unfreezable in any other form and I had already been eating courgette on the side of everything for the past couple of weeks. Why have I not thought of making this before, especially as everything else seems to be made with courgette nowadays! It’s super easy to make, just cook the courgette, add a little flavour and blend into a creamy bowl of deliciousness!
Courgette and Tarragon Soup
Serves: 4
dairy free, gluten free, vegan
4 courgettes
1 clove of garlic
2 tbsp olive oil
500ml / 2 cups stock
small handful of tarragon
Chop the courgettes into chunks. Mince the garlic. Add both to a saucepan with the olive oil on a medium heat and gently cook for 5mins. Add the stock and simmer for 15mins. Add the tarragon at the end. Add salt and pepper to taste.
Blend all until smooth. Eat!
