Courgette and Basil Soup - Recipe

One spoonful of this soup and you’ll be finishing the entire thing! This Roasted Courgette and basil soup is a delicious surprise. All beautiful flavours, the smooth texture, vegan, gluten-free, and simple ingredients.  It may seem like another basic soup, but is really so much more.  The simple addition of blended fresh basil really elevates the flavour of this dish.

I recently enjoyed this soup when we were asked along to Otro Edinburgh for a review. I was blown away how such a simple soup could be so tasty, so I decided to share this little gem with you!

Ingredients

· 500g courgettes

· 3 tbsps olive oil

· 1 medium leek, finely chopped

· 75g parsnip, thinly sliced

· 1 stalk lemon grass

· 900ml light vegetable stock

· 2 bay leaves

· 3 tbsps fresh basil leaves, roughly torn

· 6 tbsps coconut cream

Directions

1. Preheat oven to Gas Mark 6/200C/400F.

2. Cut 50g of the courgettes into ribbons using a potato peeler, set aside for garnish.

3. Cut the remaining 450g of courgettes into diagonal slices approx. 1cm thick and place on

a baking tray. Brush with 2tbsps oil and roast for 15-20 minutes, turning once, until golden. Drain on kitchen towel.

4. Saute the leek, garlic, and parsnip in the remaining oil for 10 minutes until soft. Slice the lemon grass in half, crush with the back of a knife and add to the vegetables.

5. Pour over the stock, add the bay leaves, and simmer for 15 minutes.

6. Add the courgettes and basil and cook for a further 5 minutes.

7. Blanche the courgette ribbons in boiling water for 1-2 minutes.

8. Remove the bay leaves and lemon grass and blend the soup to a thick consistency.

9. Serve the soup with a garnish of courgette ribbons and drizzle each bowl with a tablespoon of coconut cream.

Why don't you treat yourself this wet weekend with this bowl off yum!

Check out some of my other recipe's here - Family Favourites