Courgette soup

Ingredients

• 2 largecourgettes
• 3carrots
• 1leek
• as neededwater
• 50 mlcream (optional; use plant-based cream, soya, oat or almond milk if preferred)
• a drizzleolive oil
• to tastesalt and freshly ground black pepper
• 50 gdiced ham

Instructions

1. 1

   Prepare courgettes

   Wash and peel the courgettes, then cut them into fairly small pieces. You can leave the skins on if you prefer.

2. 2

   Cut carrots

   Wash and peel the carrots, then cut them into pieces.

3. 3

   Trim leek

   Wash the leek, discard the green part and cut the remaining part into pieces.

4. 4

   Cook vegetables

   Heat a drizzle of olive oil in a pot and soften the vegetables in it. Season with salt and pepper, add enough water to almost cover them, then cover the pot and cook until tender. In a pressure cooker, cook for about 6 minutes.

5. 5

   Blend soup

   Blend the cooked vegetables until smooth, then stir in the cream. Taste and adjust the salt and pepper, bearing in mind that the ham added when serving is salty.

6. 6

   Serve with ham

   Serve the soup with the diced ham and a drizzle of olive oil.

What is courgette soup?

This is a simple Spanish-style vegetable soup, blended until smooth and finished with cream and ham. It draws on familiar home-cooking ingredients rather than a complicated technique.

Courgette gives the soup its gentle flavour, while carrots add sweetness and leek brings a savoury base. The ham provides a salty contrast to the soft, creamy vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 85 calories, 3g protein, 10g carbs, 4g fat.

The carrots contribute most of the carbohydrates, while the olive oil and cream provide much of the fat. The vegetables and ham contribute some protein, with the ham also adding salt. Serve a bowl with a source of protein or a side salad and bread to make a more substantial meal.

The vegetables make the base

Courgettes: peel them for a paler soup, or leave the skins on for a deeper green colour and a more rustic finish.

Carrots and leek: cut them into similarly sized pieces so they cook evenly. The recipe uses the white part of the leek, with the green part discarded.

Cook until tender

Oil and water: briefly soften the vegetables in a drizzle of olive oil before adding water. Add only enough to almost cover them, which helps keep the blended soup from becoming too thin.

Doneness: the vegetables should be tender enough to blend easily. The stated pressure-cooker time is about 6 minutes; cooking time in a regular pot is not specified, so check the vegetables as they cook.

Blend and finish

Smooth texture: blend the vegetables after cooking, then mix in the cream. Add the liquid gradually if you want more control over how thick the soup is.

Seasoning: taste before serving and adjust the salt and pepper. Keep in mind that the ham on top adds saltiness.

Serve it hot or cold

This soup can be served hot or chilled, making it useful in different weather. Add the ham and final drizzle of oil when serving.

For a fuller meal, pair it with bread or a simple sandwich. A crisp salad also makes a fresh contrast to the smooth soup.

Cream is optional

Cream: the recipe includes 50 ml, but it can be left out or replaced with plant-based cream or soya, oat or almond milk. These alternatives may change the soup’s flavour and texture slightly.

If you omit the cream, blend the vegetables thoroughly and check the consistency before serving. Add a little cooking liquid if needed.

Recipe notes & tips

• Leave the courgette skins on if you prefer a greener, more rustic-looking soup.
• Cut the vegetables into pieces of a similar size to help them cook evenly.
• Add water only until the vegetables are almost covered to start with.
• Blend the soup thoroughly before stirring in the cream.
• Taste the soup before adding extra salt, as the ham is salty.
• Add the ham and finishing oil just before serving.

Variations

• Leave out the ham: serve the soup without it for a vegetable-only finish.
• Use plant-based cream: swap in plant-based cream or soya, oat or almond milk.
• Keep the skins on: leave the courgettes unpeeled for a deeper green colour.
• Serve it chilled: cool the blended soup and refrigerate it before serving.
• Add bread: offer crusty bread alongside the soup for a more filling meal.

Common mistakes to avoid

• Adding too much water: the soup can turn thin, so add enough to almost cover the vegetables.
• Under-cooking the vegetables: blend only when they are tender enough to break down easily.
• Over-salting: taste after blending and remember the ham will add salt.
• Adding all the liquid at once: keep some cooking liquid back until you can judge the texture.
• Adding the ham too early: use it as a topping when serving so it stays distinct.

How to store

Cool leftovers promptly and store them covered in the fridge for up to 3 days. Reheat gently in a saucepan, stirring, and add a little water if the soup has thickened; add the ham when serving.

Frequently asked questions