Which Zucchini Soup Recipe
will you choose?

A zucchini soup recipe is an ideal way of using up the glut of zucchini (courgettes) from your summer garden. You could even make twice the quantity and freeze the soup for use when the growing season is over. But even if you don't grow your own zucchini, these soup recipes are well worth trying.

If you are looking for a delicately flavored soup, that you can eat hot or cold, then the Zucchini soup with lemon will fit the bill.

Want something with a bit of zing? Try the Curried Zucchini soup below, instead.

Zucchini soup with lemon

Serves 2-3 portions

• 1/2 medium onion
• 1 tablespoon olive oil
• 450g (1lb) zucchini
• juice and grated rind of 1/2 lemon
• 225ml (8 fl oz) chicken stock
• Ground black pepper
• 1 egg yolk*
• 100ml (scant 4 fl oz) natural yoghurt

Slice the onion and zucchini.

Heat the oil in a saucepan and then gently fry the onion for about 3 minutes until it is just transparent.

Add the zucchini to the pan and cook for another 2-3 minutes.

Stir in the chicken stock and add the lemon juice and rind. Season with the black pepper. Cover the pan with a lid and leave on a low heat to simmer for 20 minutes.

Remove the pan from the heat and allow the soup to cool slightly, while you separate the egg. Put the white of the egg in a small dish and pop in the fridge for another recipe (see bottom of page for ideas on how to use this).

Pour the soup into your blender or food processor and whizz until it is smooth.

If you are freezing this zucchini soup recipe do it at this stage. You may want to add a label to the container to remind you how to finish the soup off when you thaw it for using later.

To serve now, pour it back into the pan.

Mix the egg yolk and yoghurt together and stir into the blended soup. Reheat the pan gently, stirring all the time, until the soup thickens. Either serve immediately, or chill in the fridge for a cold soup.

Curried Zucchini Soup Recipe

Serves 2

• 1 tablespoon olive oil
• 1 medium onion
• 450g (1lb) zucchini
• 225ml (8 fl. oz) vegetable stock
• 1/2 teaspoon curry powder (or to taste)
• Salt and freshly ground black pepper
• 2 tablespoons soured cream or natural yoghurt

Chop the onion, finely, and slice the zucchini.

Heat the oil in a pan, then gently fry the onion for about 3-4 minutes until it softens.

Add the zucchini, stock and curry powder. Season to taste. Turn up the heat, and bring the pan to the boil. Then turn the heat back down and simmer for about 20-25 minutes until the zucchini is tender.

Take the pan off the heat, and allow the soup to cool slightly, before pouring it into your blender. Whizz until smooth.

Return the soup to the pan, and stir in 1 tablespoon of the soured cream or yoghurt. Reheat, on a low heat, until the soup is beginning to bubble. Don't let it boil or the cream will curdle.

Adjust the seasoning with more salt and pepper if necessary, then ladle into bowls and serve with a swirl of the remaining cream on the top.

If you want to freeze this soup, do so before you add the cream or yoghurt, then add those after thawing and reheat.

Using up the leftovers

* Don't waste that spare egg white! You could use it for meringues, soufflés or to make scrambled eggs or omelettes go further without adding to the cholesterol level. If you are not planning on using it straight away, then freeze it in an ice cube tray.