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This post was created in partnership with Appletiser. So, I know soup (other than gazpacho!) is not your first thought when you think of summertime supper, but hear me out. First, we live in Great Britain, the land of ‘weather’. We get chilly days. I’ve found that a light, delicious soup made from the best of summer produce – such as a glut of courgettes – is the perfect way to bring a bit of sunshine inside during those cooler evenings. Also, as the Moroccans with their gallons of fresh mint tea will tell you, eating something hot actually cools you down. I’ve teamed up with Appletiser to bring you a new weeknight recipe each month with no added sugar which contains at least one portion of fruit and veg (just like a bottle of Appletiser!) so I thought an earthy courgette soup, enriched with potato and served with a dollop of live yogurt would just fit the bill!
While the bright green, natural sweetness of Appletiser is obviously a perfect pairing with a light, earthy, light green soup, finishing off the vat of soup I made to photograph this recipe I found you can take it to a whole other level by serving your favourite deeply flavoured brown bread on the side. Nutty brown bread goes perfectly with apples, and adds depth and texture when dipped in the soup. You do the maths. Then, I must insist on a yogurt topping as it gives a tang that cream just won’t manage, and garnish the top with any fresh soft herbs you have in the fridge that need using up, and a few grinds of black pepper.
An easy, versatile soup perfect for using up a summertime glut of courgettes.
Glug of Light Olive Oil
1 White Onion, chopped
1 Large Garlic Clove, crushed
2 Large Courgettes, grated
200g (7 oz) Potatoes, grated
500ml (18 fl oz) Vegetable Stock made from 1/2 stock cube
Freshly Ground Black Pepper
Freshly Squeezed Lemon Juice, to taste
Live Yogurt, optional for serving
Fresh Herbs, optional for serving
Set a large saucepan over a medium heat and add a very generous glug of oil. Add the onion and cook for a few minutes until soft, and just starting to brown.
Add the garlic, and cook for a further minute. Add the grated courgette, and cook for a few minutes until it is starting to soften and release liquid into the pan.
Add the grated potato, and cook until that has started to soften too. Add the stock, and use your spoon to make sure any bits of potato or onion that may have stuck to the bottom are lifted back into the soup. Season well, and bring the liquid to the boil.
Reduce to a gentle simmer for just 10 minutes. Remove from the heat, blend with a stick blender (you can use a stand blender if you wish, but you may need to leave the soup to cool a little then heat it back up again once smooth depending on your model!) until smooth.
Season to taste with more salt, pepper, and a squeeze of fresh lemon to add a little brightness. Serve with fresh herbs, more black pepper and a generous dollop of live yogurt for tang.
Be sure to bookmark this recipe for the cooler months to, as it makes a delicious Leek and Potato, switching the courgettes for 3 leeks, and blending some butter into the soup at the and to give it a richer flavour and glossy sheen (look at me, going all cheffy on you all of a sudden!)
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