For a zesty summer soup try this Courgette and Lime Soup for a fresh, vibrant dish that pairs tender sautéed courgettes (zucchini) with zesty lime juice, fragrant garlic, onion, and vegetable stock, finished with a splash of cream of coconut milk for a smooth texture.
Ingredients (serves 4 portions)
- 4 medium courgettes, chopped
- 2 sticks of celery finely chopped
- 1 medium onion, diced
- 2 garlic cloves, crushed
- 750 ml vegetable stock
- Zest and juice of 1 lime
- 2 tbsp olive oil
- 5-6 chilli flakes
- Salt and black pepper
- *130 ml cream of coconut milk
- Optional: Garnish with chopped Lemon Grass or chopped Chives
How to Make It
- Heat oil in a large pan over medium heat.
- Add onion & celery, cooking for 3 to 5 minutes until soft.
- Now add garlic to soften for a couple of minutes, but don’t allow to catch as will give the soup a burnt taste.
- Add chopped courgettes and cook for another 3 minutes.
- Stir in the lime zest
- Pour in the vegetable stock, bring to a boil, then simmer for 15-20 minutes until all the vegetables are soft.
- Blend the soup with a hand blender until completely smooth.
- Add half the coconut milk.
- Stir in fresh lime juice to taste and season with salt and pepper.
- For a Posh Garnish: Serve out the soup in warm bowls and then drizzle in a swirl with a desert spoon of coconut milk, spinkle with chopped lemon grass or chives.
Serve with some crusty bread to make a delicious summer luncheon favourite with my students at the design studio.
*Coconut Milk is mostly sold in 400ml cans, I successfully freeze any spare milk in small pots for future portions required for either this soup or for using in creamy curries.