Courgette soup

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Recipe by Damaris Beems Course: SoupsCuisine: Mediterranean




Cooking time


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What goes for my zucchini soup, actually is valid for all my soups. Whatever vegetable goes in. I start frying some onion and garlic. Then the vegetable of the day, some vegan chicken broth… some dried or fresh herbs in the pan. Some green or red pesto … and then … you’re done…


  • 3 onions

  • 3 courgettes

  • 3 cloves garlic

  • 3 liter vegan chicken broth

  • dried Italian herbs

  • green pesto

  • fresh basi


  • Cut the onions into pieces and fry them in the hot olive oil. Rinse and cut the courgettes in pieces and fry them in a way that they get a nice colour. Then they will add more taste to the soup.
    Boil water in a water cooker. Add the garlic. Pour in as much broth to the courgettes in order for it to be 5 cm more than the courgettes. Let it all cook for 15 minutes.
  •  Add the dried herbs and some table spoons of pesto.
    Put the soup in a food processor and add some more broth if you feel the soup is too thick.
  • Serve with some fresh basil.

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