As courgettes are in season at the moment, I’ve been having courgette soup for lunch every day for the past two weeks made with yellow courgettes from the greenhouse, and green courgettes from Riverford.
This week, the soup has been made from our home grown yellow ones.
I’d never even heard of a yellow courgette before, let alone seen one, but The Meat Eater assured me they were supposed to be yellow and weren’t just unripe green ones.
Yellow courgette soup (serves 3-4)
1 tbsp olive oil
3 cloves of garlic, chopped
2 large yellow courgettes, chopped
1000 ml vegetable stock
30g cheese (I used strong cheddar), diced
chilli flakes (use as much as you want, to taste)
salt and pepper
Fry the onion and garlic in the olive oil
Add the courgettes, stock and chilli flakes
Season with salt and pepper
Simmer for about 15 minutes, until the courgettes are tender
Add the cheese and stir until melted
Blend until smooth