Creamy Courgette Soup with Beans

Step into the comforting warmth of a generous bowl of Creamy Courgette Soup with Beans! As the seasons change and fresh garden courgettes fill our kitchens, there’s no better way to celebrate their abundance than by turning them into a nourishing, soul-soothing soup.

This recipe isn’t just about satisfying your hunger. It’s about enjoying the simple pleasures of wholesome ingredients coming together. Imagine the delicious aroma filling your kitchen, promising a blend of flavours and textures that will tantalise your taste buds. So, gather your ingredients, grab your trusty ladle, and embark on a culinary journey that promises to fill both body and soul.

Let each spoonful of this delightful soup wrap you in the comforting embrace of homemade goodness.

Why You’ll Love This Recipe:

1. Healthy Indulgence: Immerse yourself in a bowl of creamy goodness without any guilt. With its minimal calories and abundance of nutrients, this soup is a wholesome treat for your body.
2. Simple Yet Flavourful: Sometimes, the most delicious meals are the simplest ones. With just a handful of ingredients, including fresh courgettes and beans. This soup delivers an explosion of flavour that will delight your palate.
3. Boost Your Daily Vegetable Intake: Incorporating more vegetables into your diet has never been easier! This soup offers a convenient and delicious way to increase your daily veggie consumption.
4. The Perfect Summer Soup: Don’t reserve soup solely for colder months; embrace the transition from summer to autumn with this refreshing and light summer soup.
5. Easily Made Vegan: While we’ve added creme for creaminess, this soup can effortlessly cater to vegan diets. Simply omit the creme or substitute it with a vegan alternative for a plant-based option that’s just as satisfying.

About Courgette Soup:

Courgette soup, or zucchini soup as some may call it, is a delightful dish, honouring the humble courgette in all its splendour. With its gentle flavour and adaptable nature, courgettes lend themselves effortlessly to soup-making. Simmered and blended to perfection, they morph into a silky-smooth base that forms the core of this soup.

What distinguishes this courgette soup is the inclusion of beans, which not only enhance its creamy texture but also enrich it with an additional boost of protein and fibre. The fusion of courgettes and beans, seasoned with an array of herbs and spices, yields a soup that is both hearty and nourishing.

Whether relished as a light lunch, a soothing remedy on a gloomy day, or a comforting dinner, Creamy Courgette Soup with Beans promises to warm both body and spirit. The addition of croutons and fried courgettes elevates the soup to another level, adding a delightful crunch and extra depth of flavour. So, grab your ladle, relish each mouthful, and let the wholesome goodness of this soup wrap you in its comforting embrace.

Ingredients Used to Make This Creamy Courgette Soup with Beans

1. Brown Onions: Provide a rich, savoury flavour base to the soup, adding depth and sweetness when caramelised.
2. Leeks (Light Green and White Parts Only): Offer a mild, onion-like flavour with a hint of sweetness, complementing the earthy tones of the soup.
3. Herbs (Bay Leaf, Dried Mixed Herbs, Fresh Thyme): Infuse the soup with aromatic notes and enhance its overall flavour profile. Bay leaf adds a subtle, herbal aroma, while dried mixed herbs bring a blend of flavours. Fresh thyme lends a delicate, citrusy fragrance.
4. Garlic: Provides a pungent, aromatic flavour helps adding depth and complexity to the soup.
5. Cashew Nuts and Cannellini Beans: Bring a creamy texture and nutty flavour, enhancing its richness and providing a source of plant-based protein and fibre,
6. Courgettes (Zucchini): Serve as the star ingredient, imparting a delicate, slightly sweet flavour and contributing to the soup’s creamy consistency when cooked and blended.
7. Vegetable Stock: Acts as the liquid base of the soup.
8. Lemon Juice: Adds a bright, citrusy acidity that balances the richness of the soup, enhancing its overall freshness and flavour depth.
9. Heavy Cream: Provides luxurious richness and creaminess to the soup, imparting a velvety-smooth texture and rounding out its flavours.
10. Salt and Pepper to Taste: Season the soup, allowing the flavours of the ingredients to shine while ensuring a well-balanced and harmonious taste profile. Adjust according to personal preference.

How to Make Creamy Courgette Soup with Beans

1. Prepare the Vegetables: Slice the courgettes, chop the onions and garlic, and clean the leeks thoroughly. Discard the green parts of the leeks and slice the white and light green parts.
2. Sauté the Onions and Leeks: Heat olive oil in a large heavy-based pot over medium heat. Add the onions and leeks, and sauté until tender, about 4-5 minutes. Stir in the garlic and bay leaves, and cook for another minute.
3. Add Courgettes and Cashews: Add the cashews and sliced courgettes to the pot, and sauté for 3-4 minutes.
4. Season the Soup: Sprinkle salt, pepper, and dried mixed herbs into the pot. Then, add the beans and vegetable stock, and bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the courgettes are cooked and the cashews are tender.
5. Incorporate Flavourful Ingredients: Stir in lemon juice and fresh thyme leaves, and simmer for another 5 minutes. Add the spinach leaves, then switch off the heat. Remove and discard the bay leaves.
6. Blend the Soup: Use a blender to blend the soup until smooth. Taste and adjust the seasonings as needed.
7. Finish with Cream: Stir in the cream and heat the soup until hot.
8. Serve and Garnish: Ladle the soup into bowls and garnish with a swirl of cream, croutons, courgette fries, and dill leaves. Sprinkle with fresh pepper, and enjoy!

Helpful Tips and Tricks to Make the Best Creamy Courgette Soup:

1. Blend Carefully: Take your time blending for that super creamy, silky texture. A powerful high-speed blender is usually fine, but if you have a stick blender or Immersion blender, you might want to use it instead.
2. Make it Vegan: Leave out the cream to make this soup vegan.
3. Roasting the Veggies: You can also intensify the flavour by roasting the courgettes, onion, and garlic instead of cooking them on the hob.
4. Add Spinach for Colour and Nutrition: Boost the soup’s vibrant green colour and add extra nutrients by incorporating some spinach leaves.
5. Creamy Option: For a creamier soup, add ¼ cup of heavy cream, plain Greek yogurt, sour cream, or coconut milk for a vegan/dairy-free option. If using yogurt or sour cream, allow the soup to cool slightly before stirring it in to prevent curdling.

Looking for More Courgette Recipes?? Here are few of Our Favourites :

1. Nerano Style Pasta with Courgettes
2. Grilled Courgettes with Dill Dressing
3. Herby Pearl Barley & Courgette Salad

If you tried this recipe or any other recipe on our blog let us know how liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!!

.

Creamy Courgette Soup with Beans

Serves: 6 Prep Time: 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Pin

Print

Ingredients

• 2 tbsp olive oil or butter
• 1 brown onion (⅔ cup), chopped
• 1 medium leek, light green and white parts only
• 2 bay leaves
• 4-5 cloves garlic, chopped
• 10-12 whole cashew nuts
• 650g courgette, sliced
• 1 (400g) can cannellini beans
• 4 cups vegetable stock
• 1 cup spinach leaves
• juice of ½ a lemon
• ¼ cup heavy cream
• salt and pepper to taste

For Garnish

• dill leaves
• croutons
• courgette fries
• parmesan cheese
• fresh cream

method

1. Prepare the Vegetables: Slice the courgettes, chop the onions and garlic, and clean the leeks thoroughly. Discard the green parts of the leeks and slice the white and light green parts.
2. Sauté the Onions and Leeks: Heat olive oil in a large heavy-based pot over medium heat. Add the onions and leeks, and sauté until tender, about 4-5 minutes. Stir in the garlic and bay leaves, and cook for another minute.
3. Add Courgettes and Cashews: Add the cashews and sliced courgettes to the pot, and sauté for 3-4 minutes.
4. Season the Soup: Sprinkle salt, pepper, and dried mixed herbs into the pot. Then, add the beans and vegetable stock, and bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the courgettes are cooked and the cashews are tender.
5. Incorporate Flavourful Ingredients: Stir in lemon juice and fresh thyme leaves, and simmer for another 5 minutes. Add the spinach leaves, then switch off the heat. Remove and discard the bay leaves.
6. Blend the Soup: Use a blender to blend the soup until smooth. Taste and adjust the seasonings as needed.
7. Finish with Cream: Stir in the cream and heat the soup until hot.
8. Serve and Garnish: Ladle the soup into bowls and garnish with a swirl of cream, croutons, courgette fries, and dill leaves. Sprinkle with fresh pepper, and enjoy!

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!