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Courgette and Dill Soup

Global.Potpourri's picture
  Single cream 4 Fluid Ounce (125 Milliliter)
  Garlic 2 Clove (10 gm), crushed
  Sunflower oil/Light olive oil 3 Tablespoon
  Onion 1 Large, chopped
  Courgettes 2 Pound, sliced (1 Kilograms)
  Vegetable stock/Chicken stock 2 1⁄2 Pint (1.5 Liters)
  Finely chopped dill 4 Tablespoon
For garnish
  Dill fronds 3

Heat the oil in a saucepan and fry the onion and garlic until soft but not browned.
Add the courgettes, cover the pan with greaseproof paper and cook over a low heat for 10-15 minutes until the courgettes are soft.
Add the stock, cover the pan with a lid and simmer for a further 10-15 minutes.
Using a slotted spoon, transfer the courgettes and a little of the liquid to a blender or food processor.
Puree until smooth, then pour into a clean saucepan.
Add the remaining liquid and the chopped dill.
Season to taste and bring to the boil.
Serve the soup in individual bowls, garnished with a swirl of cream and some dill fronds.

Recipe Summary

Difficulty Level: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 991 Calories from Fat 621

% Daily Value*

Total Fat 71 g108.6%

Saturated Fat 20.6 g102.9%

Trans Fat 0 g

Cholesterol 78.1 mg26%

Sodium 2450 mg102.1%

Total Carbohydrates 81 g27%

Dietary Fiber 23.9 g95.7%

Sugars 29.2 g

Protein 21 g41%

Vitamin A 153.8% Vitamin C 395.8%

Calcium 47.7% Iron 46.7%

*Based on a 2000 Calorie diet

Courgette And Dill Soup Recipe