Fresh Basil Courgette Soup
Delicious Basil Courgette soup, perfect any time of the year!
Okay, I love soup at any time. Occasionally, even in the middle of the night but don’t judge.
Some like it in the winter more, which makes sense but, this is the perfect summer soup to use up the glut of basil and courgette from the garden.
Always leave the skins on, it makes life easier and there is so much more nutrients in there. (I don’t even know if peeling courgette is a thing. But, i just wanted to make sure)
Before you get started, I would really appreciate some love over on our YouTube Channel, we just started so we are really trying to get our subscriber number up.
Thank you, and enjoy!
- 1 tbsp olive oil
- 1 tsp crushed garlic
- 1 large onion
- 1 bunch basil
- 2 large courgettes / zucchini
- 2 large white potatos
- 1 litre chicken or vegetable stock
- 1/4 cub pearl barly (mixed lentils work well too)
Heat olive oil in a large soup pan
Finely chop the onion and basil and cook in the oil with the crushed garlic for 5 minutes stirring occasionally to avoid sticking
Chop the courgette/zucchini and potato into small cubes and add too the pot with the stock
Add the pearl barley and simmer for 30-35 minuted or until all the ingredients are soft
Season to taste and serve up with some crusty bread and butter
If you are looking for more great ways to use up those summer courgettes, then you should check out some of my other recipes:
All equally delicious! But, the pancakes are THE BEST!!!