It’s better than it sounds – I promise! By roasting the veggies and then pairing it with peas and mint, it goes from being bland to exciting. So before you turn your nose up, try my Roasted Courgette Soup.
If you’re like me and grow your own courgettes, then you’ll know they come thick and fast when they’re ready to harvest. That’s why I love this soup. It’s easy to throw together with abundant courgettes and it freezes well.
How to Make Roasted Courgette Soup
A detailed recipe with full quantities can be found in the recipe card at the bottom of this page.
Step 1: First, get your oven up to 200Ā°C (400Ā°F) or 180Ā°C (350Ā°F) fan/convection before you prep your veg. You can then slice the courgettes into 1 cm rounds and roughly chop the onion. Toss those courgette and onion slices with garlic in olive oil and salt.
Lay them out on a baking sheet in a single layer and roast for around 30 minutes until the courgette is cooked fully and slightly browned.
Step 2: I don’t know how you feel about this, but I don’t like fresh peas as much as frozen peas. I tend to find they lack flavour and have a dry texture.
If you are using fresh peas, though, now is the time to blanch them in boiling water for 2 minutes.
Step 3: Once the veg has fully roasted, tip it into a large pot with the peas, mint leaves and stock. Bring it to a boil, reduce the heat to low and let it simmer for 20 minutes. This will help the flavours to develop.
Step 4: Puree the soup until it is smooth using a stick blender. If it’s too thick for your liking, add a splash of water as you continue to blitz.
Step 5: Give it a taste and adjust the seasoning accordingly before enjoying it!
Can I Make Roasted Courgette Soup in a Slow Cooker?
Yes, you can, but you would lose the depth of flavour roasting provides. If you’d like to use a slow cooker, sautĆ© the onions and courgettes in a pan first, then add them to the slow cooker with the remaining ingredients and cook on low for 6-8 hours.
Tweak
If you want to mix it up a little, then here are a few ways I like to tweak this soup:
- Change Up the Herbs: While this recipe uses mint, you can try different herbs for a change in flavour. For example, basil, parsley or dill could be used instead.
- Use Different Vegetables: Replace some of the courgettes with other vegetables like bell peppers, butternut squash, or sweet potatoes. Any vegetable that roast well would work.
- Add Dairy: Stir in some cream, creme fraiche or coconut milk after blending for a creamier soup. You could also sprinkle some grated cheese on top just before serving.
- Spice it Up: Add some chilli flakes or a spoonful of harissa for a spicy kick when you’re roasting the veg. You could also sprinkle the veg in cumin seeds, ground coriander and turmeric for warmth.
- Grain-Included Soup: Add some cooked quinoa, barley or rice to the soup after blending it for a heartier meal.
Store
As I’ve mentioned, this is the perfect soup for batch cooking and storing. Here are the details you need to keep this soup:
Refrigerate: After sufficiently cooling the soup, pour it into sealable containers and place them in the refrigerator. This soup should be consumed within 5 days when refrigerated.
Freeze: For freezing, ensure the soup is completely cooled before spooning it into freezer-friendly bags or containers. Be sure to leave room at the top for the soup to expand as it freezes. Properly stored, it should maintain the best quality for about 2 to 3 months.
Reheat: For refrigerated soup, reheat gently in a saucepan over medium heat until thoroughly warmed.
If reheating frozen soup, you can either thaw it in the refrigerator overnight or directly heat it in a saucepan over low heat. Make sure to stir frequently to ensure even heating.
Roasted Courgette Soup Recipe
4
servings15
minutes50
minutes1
hour5
minutesThis is my freezer-friendly roasted courgette soup
Keeps the screen of your device ON
Ingredients
1 kg 2 1/5 lb – Courgette
1 1 – Onion
2 2 – Garlic Cloves
300 g 2 cup – Fresh or Frozen Peas
1000 ml 4 1/4 cup – Vegetable Stock
1 1 – Handful of Mint Leaves (Around 20 Leaves)
2 tbsp 2 tbsp – Olive Oil
– Salt
Black Pepper
Directions
- Preheat your oven to 200Ā°C (400Ā°F) or 180Ā°C (350Ā°F) fan/convection. Slice the courgettes into 1 cm rounds and chop the onion. Toss the courgette slices, chopped onion, and peeled garlic cloves with the olive oil and spread them on a baking tray.
- Roast in the oven for about 25-30 minutes or until the courgettes are tender and have some colour.
- In the meantime, if you’re using fresh peas, blanch them in boiling water for 2 minutes, then drain and rinse under cold water. If using frozen peas, simply rinse them under cold water to defrost.
- After the vegetables are roasted, put them in a large pot, add the peas, mint leaves, and vegetable stock.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 20 minutes to allow the flavours to meld together.
- Use a hand blender to puree the soup until smooth. If the soup is too thick, add some water or more stock until you reach your desired consistency.
- Season with salt and pepper to taste.
