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Courgette & tomato soup

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

  • Prep: 10 mins
    Cook: 35 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 90
  • Carbohydrates 12
  • Saturated Fat 1
  • Sugar 8
  • Protein 4
  • Fat 3
  • Fibre 4
  • Salt 0.8

Nutrition per serving

  • Calories 90
  • Carbohydrates 12
  • Saturated Fat 1
  • Sugar 8
  • Protein 4
  • Fat 3
  • Fibre 4
  • Salt 0.8

Ingredients

  • 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)

Method

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

  2. 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.

  3. 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.

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