Creamy Courgette Soup

Name: Creamy Courgette Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 piece Onion; 1 clove Garlic clove; 1 medium Potato; 2 tbsp Olive oil; 1 tbsp Butter; 500 ml Vegetable broth; 400 g Courgette; 150 ml Cream; to taste Salt; to taste Pepper; to taste Nutmeg; 1 pinch Sugar; 0.5 tbsp Lemon juice; 1 small handful Parsley (finely chopped); 20 g Parmesan (shaved); 2 tbsp Olive oil (for drizzling)

Main course Savory Summer Vegetarian Cream soup Soup

Creamy courgette soup with potato, refined with cream and Parmesan. A straightforward dish suitable for the courgette season.

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Preparation time 30 min (15 min cooking/baking)

Ingredients

4Servings

1 piece Onion (40 kcal)
1 clove Garlic clove (7 kcal)
1 medium Potato (77 kcal)
2 tbsp Olive oil (225 kcal)
1 tbsp Butter (111 kcal)
500 ml Vegetable broth (75 kcal)
400 g Courgette (68 kcal)
150 ml Cream (516 kcal)
Salt
Pepper
Nutmeg
1 pinch Sugar (8 kcal)
0,5 tbsp Lemon juice (2 kcal)
1 small handful Parsley (finely chopped) (4 kcal)
20 g Parmesan (shaved) (78 kcal)
2 tbsp Olive oil (for drizzling) (225 kcal)

Nutrition	per serving	per 100 g
Calories	359 kcal	134 kcal
Carbohydrates	6,9 g	2,6 g
Fat	14,9 g	5,6 g
Protein	5,0 g	1,9 g

Allergens & Intolerances

Contains
GlutenLactoseEggsSoyCelery

Does not contain
NutsMustardSesameFishCrustaceans

No guarantee: values were determined using AI from the listed ingredients. However, the products you use may differ.

Nutrition Index

3 /10

The soup contains a high amount of fat per serving, while the proportion of protein and carbohydrates is low. Therefore, the dish is not balanced. For a nutritionally good meal, more protein would be desirable.

Preparation steps

Ingredients per step

Peel and finely chop onion and garlic. Peel potato and coarsely grate it.
- Onion (1 piece)
- Garlic clove (1 clove)
- Potato (1 medium)
Heat two tablespoons of olive oil and butter in a pot. Sweat onion and garlic cubes until translucent. Add grated potato and briefly sauté.
- Onion (1 piece)
- Garlic clove (1 clove)
- Potato (1 medium)
- Olive oil (2 tbsp)
- Butter (1 tbsp)
Deglaze with vegetable broth. Bring to a short boil and simmer for about 5 minutes over medium heat.
- Vegetable broth (500 ml)
Quarter courgettes lengthwise and cut into 1 cm cubes. Add courgette cubes to the soup, bring to a boil and simmer for another 10 minutes.
- Courgette (400 g)
Remove soup from heat. Add cream and puree finely with a hand blender. Season with salt, pepper, sugar, nutmeg and lemon juice.
- Cream (150 ml)
- Salt
- Pepper
- Nutmeg
- Sugar (1 pinch)
- Lemon juice (0,5 tbsp)
Shortly before serving, foam the soup again with the hand blender. Serve drizzled with parsley, Parmesan shavings and the remaining olive oil.
- Parsley (finely chopped) (1 small handful)
- Parmesan (shaved) (20 g)
- Olive oil (for drizzling) (2 tbsp)