There are many delicious ways of eating courgettes. I like to eat them raw with vegan pesto, oven baked or in a soup. Courgettes are high in vitamin K, vitamin C, magnesium and potassium.
I can’t explain how creamy and delicious this soup is! It is hard to believe that is made without flour or any other additives. To thicken it up I used cashew nut milk which it also makes it nicely sweet.
Makes: 2 portions
Preparation time: 30 minutes
– 3 medium sized courgettes
– 1 small onion, finely chopped
– 1/2 cup cashew nut milk
– 1/2 cup vegetable stock
– 2 cloves garlic, finely chopped
– 1 tbsp olive oil
– 1 heaped tsp turmeric powder
– 1 tbsp lemon juice
– sea salt and pepper to taste
In a large sauce pan heat the olive oil, add the chopped onion and cook for about 2 minutes. Once lightly browned add garlic and stir well. After a couple of minutes add the chopped courgettes and cook until soft. In a blender process the cashew nut milk, vegetable stock and turmeric powder until smooth. Add to the vegetables and stir well. Cook for another 5 minutes, remove from the stove and blend with a hand mixer until smooth but there are still some bits of courgettes. Squeeze in the lemon juice, and season with salt and pepper. Serve immediately or store in air tight container in the fridge. It will last up to 2 days.