Courgette & Almond Soup

I realise this is about my 4th courgette recipe but these guys just keep coming and they grow so fast – one minute they’re baby courgettes and the next day they’re all grown up and need to be cooked.   I really miss this veggie during the rest of the year so I really want to make the most of the time we have together.  Making courgette soup is really saying ‘I have a lot of this and they got too big’.  I wouldn’t dream of it any other time of year.

The plants in the tunnel are finished up, but outside continue to thrive.

My great bit courgette plant outdoors

This recipe also contains celery – we were given some lovely celery transplants on 15th June and recommended to try some in the tunnel.  I sowed half in the tunnel and half outside.  Both crops are doing well.  I started using the indoor celery at about half the size of the average shop bought celery.  For a ‘calorie neutral’ vegetable it is surprisingly tasty and I’m finding a new found love for celery.  Home grown seems to add a much greater ‘natural flavouring’ than boring shop varieties.

Celery Tunnel

Celery Forest

And for the Recipe:

Courgette & Almond Soup (Serves 6-8)

1 small knob butter

2 white onions, peeled and roughly chopped

2 cloves garlic, peeled and roughly chopped

1 head celery, washed and roughly chopped

1 potato, peeled and roughly chopped

4 medium courgettes, roughly chopped

enough water or light vegetable stock to cover the veggies

1 sprig thyme

1 bay leaf

1 large bunch freshly chopped flat-leaf parsley

sea salt and freshly ground pepper

Method:

  1. Over a low-medium heat melt the butter.  Add the onion, garlic, celery and pinch sea salt and sweat gently for 15 minutes with the lid on, stirring occasionally.  .  This is a brilliant way to get lots of flavour into a veggie soup without having to add a strong stock that might take away from the real flavours of the vegetables.  In fact, you can sweat them out for even longer if you have time!
  2. Add the bay leaf, thyme sprig, potato and hot water or stock – just enough to cover the veg.  Simmer gently for 5 minutes, before adding the courgette and more hot water or stock to cover the additional veg.  Simmer for another 10 minutes.  The potato and courgette should both be tender, but careful not to overcook the courgette!
  3. Remove the pot from the heat and take out the thyme sprig and bay leaf.  Add the ground almonds and use a hand-blender or food processor to whizz the soup until it’s smooth.  Check the seasoning – add a small amount of salt and pepper as needed.  Is it too thick?  Thin down with some light stock or water.  Reheat to serve.  Stir in the chopped parsley just before serving.

This is a seriously good soup – the almonds add some substance and wonder mineral for long-living humans: calcium.

Courgette & Almond Soup

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5 responses to this post.

  1. Posted by Lisa Maloney on August 28, 2010 at 10:09 am

    Im going to give this a go today, Sarah. I’ve only ever made variations of veg/ tomato/leek and potato soups so this will be a nice change Im sure:) Ill let you know how it goes…

    Reply

  2. Posted by Lisa Maloney on August 28, 2010 at 2:31 pm

    Yum yum…This soup was so easy to make. The courgette gave it a lovely flavour but still nice and mild. I’ll definitely make it again. Delish!

    Reply

  3. Posted by Marion Flanagan on July 22, 2011 at 12:10 pm

    Sarah
    I’m definetly going to make this soup as I enjoyed it so much last night in your restaurant when you served it as part of a delightful wholesome meal which included the freshest and most organic of foods. It was truly a gourmet feast of great grub all of which was sourced just outside the door of the restaurant, in your garden.
    Easily known your background is Nutrition and dietician and that you are no ordinary cook. Watch out Rachel Allen and Catherine Fulvio ‘cos the food revolution has begun in Roscommon in Sarah’s kitchen!!

    Reply

  4. Posted by Marion on July 30, 2011 at 12:25 am

    Hi Sarah,
    What’s the quantity of ground almonds in this soup. I’d really love to try it.
    Marion

    Reply

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