1ltrvegetable stock(approximate - see note in recipe instructions)
150mlsingle cream
1tspsea salt
1tspblack pepper
Instructions
Melt the butter in a large saucepan over a medium heat, add the onion and a large pinch of salt (the salt stops the onions from browning) and saute gently for 5 minutes.
Add the garlic, courgette and peppers and continue to saute for a further minute.
Add vegetable stock to the pan so that it comes to a level approximately 1cm below the level of the vegetables.
NOTE: Courgettes and peppers are full of water and vary greatly in size, by doing it this way rather than stipulating a quantity of stock, you will avoid having a watery soup. You can always add more stock later if you need it, but you can't take it away!
Simmer the soup for 10 minutes until the vegetables have softened.
Blitz the soup using a stick blender, stir through the cream and season to taste with salt and black pepper. Serve.
Notes
If following a dairy free or vegan diet, simply substitute the butter with olive oil or a dairy free butter. Also remove the cream entirely as the soup is lovely without it, or swap it for coconut milk.
Nutrition Facts
Courgette & Pepper Soup
Amount Per Serving
Calories 186Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 46mg15%
Sodium 469mg20%
Potassium 527mg15%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 7g8%
Protein 3g6%
Vitamin A 3768IU75%
Vitamin C 146mg177%
Calcium 50mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •