Courgette, chickpea and spinach soup

July 28th, 2009

DSC03479Yet another courgette recipe (we’re seriously overrun here) and this one I’m really proud of. I’d forgetten how easy a good bowl of soup is to make and how satisfying. Taking inspiration from this 101Cookbooks recipe, this is a simple and fresh soup of courgette and spinach, I add chickpeas for extra thickness and just before blending threw in a load of mint and coriander and a squeeze of lemon juice to make it fresh and zingy. Finish off with a drizzle of good olive oil or a dollop of yoghurt.


makes enough for 2 with leftovers.

1 onion
3 cloves garlic
1/2 red chilli
2 medium courgettes
about 100g spinach (or spring greens)
all roughly chopped
25g butter
750ml vegetable stock (from bouillon powder is fine)
1 can chickpeas, drained
juice 1/2 lemon
small bunch each of coriander and mint

  • Heat the butter in a large saucepan, sweat the onion, garlic and chilli for 5 or so mins until softened.
  • Add the courgette and continue to cook for a few minutes until they take on some colour.
  • Pour in the hot stock and bring to the boil. Add the chickpeas, and if using spring greens, you want to add them here. cover and simmer for 10-15mins.
  • If using spinach, add now and cook until the spinach is wilted (it will only take about 30s).
  • Add the mint, coriander and lemon juice and blend immediately.
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