Why You’ll Love This Recipe
This soup is rich and creamy yet light and full of fresh, vibrant flavors. The courgette and potato base provides a soft, smooth texture, while the garlic, ginger, and harissa add depth and warmth. With a drizzle of toasted sesame oil and a dash of soy sauce, this soup offers a unique twist. Plus, it’s incredibly easy to make, and you can have it ready in under 40 minutes!
Ingredients
- 2 large courgettes (approx. 800g/28 oz.)
- 1 large potato (approx. 350-400g/12-14 oz.)
- 1 tablespoon olive oil (or butter/ghee if you don’t mind the dairy)
- 4-5 cloves garlic, crushed
- 1 tablespoon chopped fresh ginger root
- ¼ teaspoon harissa
- 600 ml hot vegetable stock
- 2 tablespoons toasted sesame oil, plus a little extra for drizzling
- 1 tablespoon soy sauce
- 200 ml milk or a non-dairy alternative (e.g., oat milk, almond milk)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Instructions
1. Prepare the Vegetables
Trim the ends off the courgettes and cut them into 2cm (1 inch) chunks. Peel the potato and cut it into large dice.
2. Sauté the Vegetables
Heat the olive oil (or butter/ghee) in a medium pan over moderate heat. Add the chopped courgettes and potato to the pan and cook, stirring occasionally, for 2-3 minutes.
3. Add the Aromatics
Crush the garlic and add it to the pan, along with the chopped ginger and harissa. Stir everything together and continue to cook for another 2-3 minutes.
4. Add the Stock
Pour in the hot vegetable stock, stir well, and bring the mixture to a gentle simmer. Cover the pan and cook for 30 minutes, or until the vegetables are soft and tender.
5. Blend the Soup
Add the toasted sesame oil, soy sauce, and milk (or your chosen non-dairy alternative) to the soup. Use an immersion blender to blend everything until the soup is smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender.
6. Taste and Adjust
Taste the soup and adjust the seasonings as needed. You can add more soy sauce, harissa, or salt and pepper, depending on your preferences.
7. Serve
Serve the soup hot, drizzled with a little extra toasted sesame oil on top. Enjoy with a slice of hot buttered toast for a delicious meal.
Servings and Timing
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations & Tips
- Make It Vegan: Use olive oil and a non-dairy milk (such as oat milk) to make this soup fully vegan.
- Add More Veggies: You can add other vegetables like carrots, celery, or spinach to the soup for added flavor and nutrition.
- Spice It Up: If you prefer a spicier soup, add a pinch of red pepper flakes or more harissa to the soup.
- Thicker Soup: If you prefer a thicker soup, reduce the amount of stock or add more potato to the base.
- Garnish Options: Top with fresh herbs like parsley or cilantro, or add a dollop of Greek yogurt or non-dairy yogurt for extra creaminess.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat the soup on the stove over low heat, adding a little more stock or milk if necessary to loosen the texture.
FAQs
1. Can I make this soup ahead of time?
Yes, this soup stores well in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. Just make sure to cool it completely before storing.
2. Can I use different vegetables in this soup?
Absolutely! Feel free to swap in vegetables like carrots, parsnips, or leeks for a different flavor. Just be sure to adjust the cooking time depending on the vegetables you use.
3. Is this soup gluten-free?
Yes, this soup is naturally gluten-free, especially if you use a gluten-free soy sauce or tamari.
4. Can I use a regular blender instead of an immersion blender?
Yes, if you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender to blend until smooth.
5. What can I serve this soup with?
This soup is perfect on its own, but it pairs wonderfully with crusty bread, a fresh salad, or a grilled cheese sandwich.
Conclusion
This Creamy Courgette (Zucchini) & Potato Soup is the perfect warming dish for a cold day. With its velvety smooth texture, savory flavors, and touch of spice from the harissa, it’s a comforting meal that’s easy to make and full of fresh, wholesome ingredients. Whether you enjoy it for lunch, supper, or as a starter, this soup is sure to become a favorite in your meal rotation.
Creamy Courgette (Zucchini) & Potato Soup
- Total Time: 40 minutes
- Yield: 4 servings
Description
This Creamy Courgette (Zucchini) & Potato Soup is the perfect comforting dish to warm you up on a cold day. With tender courgettes and potatoes, along with aromatic garlic, ginger, and sesame oil, this creamy, flavorful soup is quick to prepare and absolutely delicious.
Ingredients
2 large courgettes (approx. 800g/28 oz.)
1 large potato (approx. 350-400g/12-14 oz.)
1 tablespoon olive oil (or butter/ghee if you don’t mind the dairy)
4-5 cloves garlic, crushed
1 tablespoon chopped fresh ginger root
¼ teaspoon harissa
600 ml hot vegetable stock
2 tablespoons toasted sesame oil, plus a little extra for drizzling
1 tablespoon soy sauce
200 ml milk or a non-dairy alternative (e.g., oat milk, almond milk)
Instructions
-
Prepare the Vegetables: Trim the ends off the courgettes and cut them into 2cm (1 inch) chunks. Peel the potato and cut it into large dice.
-
Sauté the Vegetables: Heat the olive oil (or butter/ghee) in a medium pan over moderate heat. Add the chopped courgettes and potato to the pan and cook, stirring occasionally, for 2-3 minutes.
-
Add the Aromatics: Crush the garlic and add it to the pan, along with the chopped ginger and harissa. Stir everything together and continue to cook for another 2-3 minutes.
-
Add the Stock: Pour in the hot vegetable stock, stir well, and bring the mixture to a gentle simmer. Cover the pan and cook for 30 minutes, or until the vegetables are soft and tender.
-
Blend the Soup: Add the toasted sesame oil, soy sauce, and milk (or your chosen non-dairy alternative) to the soup. Use an immersion blender to blend everything until the soup is smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender.
-
Taste and Adjust: Taste the soup and adjust the seasonings as needed. You can add more soy sauce, harissa, or salt and pepper, depending on your preferences.
-
Serve: Serve the soup hot, drizzled with a little extra toasted sesame oil on top. Enjoy with a slice of hot buttered toast for a delicious meal.
Notes
Make It Vegan: Use olive oil and a non-dairy milk (such as oat milk) to make this soup fully vegan.
Add More Veggies: You can add other vegetables like carrots, celery, or spinach to the soup for added flavor and nutrition.
Spice It Up: If you prefer a spicier soup, add a pinch of red pepper flakes or more harissa to the soup.
Thicker Soup: If you prefer a thicker soup, reduce the amount of stock or add more potato to the base.
Garnish Options: Top with fresh herbs like parsley or cilantro, or add a dollop of Greek yogurt or non-dairy yogurt for extra creaminess.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
