Ingredients
Vegetables
- 1 Onion, chopped
- 3 Garlic cloves, crushed
- 1 kg Courgette, chopped
- 1 Leek, chopped
- 125 g Frozen peas/petit pois
Liquids & Oil
- 1 tbsp Olive oil
- 1.8 liters Vegetable stock (made from a cube is fine)
Dairy & Garnishes
- 75 g Parmesan cheese
- Crème fraîche (optional, for serving)
- Croutons (optional, for serving)
- Chives (optional, for sprinkling)
Instructions
- Fry the onions and garlic: Heat the olive oil in a heavy-bottomed pan over medium heat. Add the chopped onions and crushed garlic cloves, frying gently until they are softened and fragrant, about 5 minutes.
- Add the courgettes and leeks: Stir in the chopped courgettes and chopped leeks to the pan. Cook for an additional 5 minutes, allowing the vegetables to soften slightly while stirring occasionally.
- Simmer the soup: Pour in the vegetable stock and bring the mixture to a boil. Reduce heat and let it simmer for 15-20 minutes until the courgettes are tender. Add the frozen peas about 5 minutes before the end of cooking to allow them to warm through.
- Blend and finish: Remove the pan from heat. Stir in the Parmesan cheese until it melts and combines with the soup. Using a hand blender, blend the soup until smooth and creamy in texture.
- Serve: Ladle the soup into bowls and optionally garnish with a dollop of crème fraîche, sprinkle of croutons, and chopped chives for added flavor and texture.
Notes
- The onion can be finely chopped or roughly chopped depending on preference, but finely chopped will blend more smoothly.
- Vegetable stock made from a cube is convenient and adds good flavor; homemade stock can also be used.
- Parmesan cheese adds a creamy and salty richness; for a milder taste, reduce quantity slightly.
- Crème fraîche and croutons are optional toppings that add creaminess and crunch respectively.
- Ensure the soup is blended thoroughly for the best smooth texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
