Courgette and tomato soup

Person Author: Maaike Calender August 5, 2015 Posted No Tags Comment No Comments

courgettetomaatsoep (2)


Batch cook a vegetable soup when you have a seasonal bounty and you’ll always have a healthy meal in the freezer


Prep:10 minsCook:35 mins

Serves 8



Kcalories 90  protein 4g carbs 12g Fat 3g saturates 1g fibre 4g  Sugar 8g salt 0.8g



1 tbsp butter

2 onions, chopped

1kg courgettes, sliced

1kg tomatoes, chopped

2 tbsp plain flour

½ tsp turmeric

2l chicken or vegetable stock from cubes

crusty bread, to serve (optional)




Melt the butter in a large pan, add the onions and courgettes, and cook for 5 mins on a medium heat, stirring occasionally.


Add the tomatoes and flour. Cook for a couple of mins, stirring around to stop the flour from becoming lumpy. Add the turmeric and stock, cover and simmer for 30 mins.

Purée with a stick blender, then sieve if you want a really smooth texture. Serve hot with crusty bread, if you like, or chill, then freeze for up to 2 months.



Recipe from Good Food magazine, September 2012

Photos gardeninglady


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