Howdy,
With this heady summer weather (which I’m loving, by the way) the vegetables in my dad’s allotment are going into overdrive, particularly the courgettes (or zuccini’s for our American friends).
My dad has been delivering at least two juicy looking ones each day (and some rather strange yellow ones which are more rounder in shape, which my dad assures me are courgettes too). Anyway, not knowing what to do with this haul of courgettes I asked on Instagram and one of my ‘Insta Friends’ (thanks ‘@northwestpilatescenter’) gave me the idea of making them into soup, and my word, it was lovely.
Courgettes contain very few calories, and have a high water count which makes them the dieters best friend. They aren’t a powerhouse of micronutrients, but they do provide useful amounts of immune system boosting vitamin C, and significant levels of potassium, which is key to controlling blood pressure.
So here’s the receipe, so you can all give it a whirl;
3 x courgettes chopped up
1 x onion chopped chunkily
Vegetable stock
4/5 x garlic cloves with skins still on
Frozen peas
Curry powder or tumeric
Roughly chop the courgettes and onion, roast in oven with garlic for around 30 mins.
Once done, squeeze the garlic out of the skin, add the courgettes, onions and garlic into a soup maker or pan.
Add some frozen peas (handful), stock and curry powder to taste, plus seasoning.
Leave for 2o mins, and whizz it with hand blender or nutribullet – (or let the soup maker do its thing) – then en volia – a perfectly lovely summer soup. I added chia seeds on the top to make it even healthier! 🙂
Good luck let me know how you guys get on.
Jill x