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Courgette Soup

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 4 medium courgettes zucchini, chopped
  • 3 cups low-sodium vegetable broth
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 tablespoons low-fat cream cheese
  • 1 tablespoon fresh lemon juice
  • Fresh basil for garnish

Method
 

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 7-8 minutes, stirring occasionally, until golden and caramelized.
  2. Add minced garlic and cook for 1 minute until fragrant, stirring to prevent sticking.
  3. Add chopped courgettes, vegetable broth, thyme, salt, and pepper. Bring to a boil.
  4. Reduce heat to medium-low and simmer for 15 minutes until courgettes are very tender and easily pierced with a fork.
  5. Remove from heat and use an immersion blender to puree the soup until completely smooth. Alternatively, carefully transfer to a blender in batches.
  6. Stir in cream cheese and lemon juice until fully incorporated and creamy.
  7. Serve hot, garnished with fresh basil leaves.