Whip up this vibrant, nutrient-packed courgette cream soup, bursting with flavour. This recipe cleverly preserves the chlorophyll, giving you a beautiful green hue and all the goodness courgettes have to offer. Plus, chickpeas add a protein punch and creamy texture, making it irresistibly delicious and healthy. CHECKED
1 large
cooked
Peel the courgette, reserving the green skin. Dice the courgette flesh. Finely chop the onion and leek. Mince the garlic clove.
Heat the extra virgin olive oil in a large pot over medium heat. Add the chopped onion, leek, and courgette flesh. Sauté for 5-7 minutes, or until the onion becomes translucent.
Add the minced garlic to the pot and cook for 1 minute. Then, add the vegetable stock and cooked chickpeas. Bring to a simmer and cook until the courgette flesh is tender, approximately 10 minutes.
Add the reserved green courgette skin to the pot. Cook for 15 seconds to preserve its colour and nutrients.
Carefully transfer the soup to a blender. Add the natural yoghurt. Blend until completely smooth and creamy. Season with salt and black pepper to taste.
Pour the courgette soup into bowls. Garnish with a swirl of olive oil, pepper, and thyme if desired.
If you prefer a thinner consistency, add a little more vegetable stock or water when blending. For a thicker soup, use less liquid.
This soup can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the hob or in the microwave.