Go Back
Bowl of easy courgette soup topped with Parmesan cheese.

Easy Courgette Soup with Parmesan

A comforting and simple soup made with fresh courgettes, garlic, and rich Parmesan, perfect for any season.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Comfort Food, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp Olive oil For sautéing; can substitute with coconut oil.
  • 1 medium Onion, chopped Adds sweetness; shallots work well as an alternative.
  • 3 cloves Garlic, crushed Elevates flavor; garlic powder can be used if fresh isn’t available.
  • 1 kg Courgette, chopped Key ingredient; zucchini is the perfect substitute.
  • 1 medium Leek, chopped Mild onion flavor; green onions can work in a pinch.
  • 1.8 liters Vegetable stock Base flavor; chicken stock can be used for a richer taste.
  • 125 g Frozen peas (optional) Adds color and sweetness; can skip if desired.
  • 75 g Parmesan, grated Brings creaminess and a salty bite; nutritional yeast is a good dairy-free alternative.
Toppings
  • to taste Chives, for serving Fresh finish; parsley can be utilized as well.
  • to taste Crème fraîche, for serving Adds richness; use sour cream or Greek yogurt if unavailable.
  • to taste Croutons, for serving Crunchy texture; may substitute with toasted bread.

Method
 

Preparation
  1. Heat the olive oil in a heavy-bottomed pan over medium heat.
  2. Add the chopped onion and crushed garlic, frying gently until softened and fragrant.
  3. Introduce the chopped courgettes and leeks, cooking for an additional five minutes until they begin to wilt.
  4. Pour in the vegetable stock along with frozen peas, and bring the mixture to a boil.
  5. Let it boil for around 15-20 minutes or until the courgettes are tender and cooked through.
  6. Stir in the grated Parmesan, allowing it to melt and incorporate into the soup.
  7. Remove the pot from heat and use a hand-blender to puree the soup to a smooth consistency.
  8. Serve with a dollop of crème fraîche, a sprinkle of chives, and some croutons on top.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. This soup can be frozen for up to three months. Reheat gently before serving.