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  • Writer's pictureLydia Gerratt

Courgette (zucchini) summer soup

Courgette (zucchini) summer soup

If you’ve been given a pile of courgettes from a friend’s allotment or bought a few packs from the supermarket because they are so cheap at the moment and need some cooking inspiration – then this one is for you!

All you need are; courgettes, chicken stock, some herbs, garlic and parmesan to make the tastiest and easiest soup I know.

I originally came across this Italian soup recipe years ago when I was a student. Like every other student the world over, I had no money, but I still loved good food. This recipe, when made in the summer during courgette season, is super cheap and if eaten with some bread fills you up with deliciousness. I changed 2 things from the original recipe; I prefer my soups to have some texture rather than blended into a super smooth puree, so I squish the courgettes in the soup with a potato masher. I also omitted the double cream. Obviously, I’m not worried about the fat (as if) but I love the flavour of the soup when all I can taste is the greenness of sweet courgettes balanced by the salty savouriness from the chicken stock and Parmesan.

Miraculous ingredients: courgettes (in season), Waitrose Cooks’ Ingredients chicken stock, Parmigiano Reggiano (Parmesan)

Courgette (zucchini) summer soup


2 tablespoons olive oil

2 garlic cloves, finely chopped

6 courgettes, cut in half lengthwise and finely sliced (approx. 1kg)

25g unsalted butter

500ml chicken stock (Waitrose Cooks’ Ingredients chicken stock is the best) or vegetable stock for a vegetarian soup

150ml water

Freshly grated Parmigiano Reggiano

10g fresh parsley, finely chopped

10g fresh basil, finely chopped

Sea salt to season


Use a mandolin to slice each courgette half very finely – watch out, mandolins are truly evil gadgets (though brilliantly useful) and use a finger guard for protection.

Place a medium size sauce pan (with a lid) on a medium heat, add all the olive oil, butter and fry the finely chopped garlic for about 30 seconds. Don’t let the garlic brown as it will taste bitter. Add all the courgettes, stir, put the lid on and turn the heat to the lowest setting. Let the courgettes cook and gently melt down for approx. 15 minutes. The courgettes are ready when they are soft enough to break up when squashed with a wooden spoon.

Add the chicken stock and water turn the heat up high and bring the soup to a boil. Then, turn the heat to medium and let the soup simmer for about 5 minutes. Turn the heat off and add the finely chopped basil and mint. Add enough salt for your taste.

Use a potato masher to squish the courgettes (you can use a stick blender if you like your soup smooth).

Serve with lots of freshly grated Parmigiano Reggiano.

Preparation time 10 minutes, cooking time 20 minutes, serves 4

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