You are here

Carrot And Courgette Zucchini Soup

Ingredients
  Butter 2 Ounce
  Carrots 1⁄2 Pound (peeled and sliced)
  Courgettes 1⁄2 Pound (trimmed and sliced)
  Chicken stock 1 Pint
  Bay leaf 1
  Tomato puree 1 Tablespoon
  Caster sugar 1 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

GETTING READY
1) In a saucepan, melt the butter and saute carrots, courgettes.
2) Put the lid and simmer for 10 minutes until tender.

MAKING
3) Stream in the stock and stirring bay leaf, puree, sugar, and seasoning.
4) Allow the soup to boil, and simmer for 30 minutes.
5) Take the pan away from heat, and remove bay leaf.
6) Using a hand blender, blend the courgette mixture into smooth puree.
7) If you wish to freeze the dish, then do so at this stage. Pour the cooled soup mixture in a plastic container.
8) Seal, label, and freeze the container.

SERVING
9) Serve hot garnished with chopped parsley if desired.
10) If using frozen soup, reheat gently from frozen on top of the stove, stirring occasionally.
11) Serve as mentioned in step 9.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Interest: 
Holiday, Everyday, Healthy
Ingredient: 
Zucchini
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
4

Rate It

Your rating: None
4.33
Average: 4.3 (15 votes)