Season
Dietary
Courgette and Fennel Soup
Recipe by Marta
Soup in summer? Yes on these windy and rainy days! It’s easy, comforting, and you know what? You could have this soup cold from the fridge on a hot day if you like - it’s really refreshing too! It’s also a great use of courgettes and fennel. It freezes well so make an extra portion and have it ready for another time!
Ingredients:
2 medium sizes courgettes
2 potatoes
1 fennel bulb
2 celery sticks
1 onion
Extra virgin Olive oil or your preference of oil/fat
Black pepper
Salt
Method:
Chop the vegetables. You don't need to chop the vegetables too small as it will all be blitzed in the end.
In a pot, over a medium heat, pour a bit of oil, add the chopped onions, celery and fennel, sprinkle salt, and cook them for about 10 minutes with the lid on.
When they begin to turn brown, add the chopped potatoes and cook for 5 more minutes before adding the courgette in big chunks. Cook for 10 minutes more.
Add water to the pan to cover all the vegetables and bring to the boil.
Simmer for about 10-15 minutes or until the veggies are soft.
Turn off the heat and blitz until smooth.
Add black pepper at the end.
To serve, finish it with some of the tops of the fennel, more black pepper and a drizzle of extra virgin olive oil.
It’s also really tasty with croutons made from old bread.
© 2026 - Shillingford Organics
Powered by
