Mary Berry Courgette Soup Recipe
Mary Berry’s Courgette Soup is a creamy vegetable soup made from courgettes (zucchini), onions, potatoes, and stock, blended until silky smooth. It’s finished with a splash of cream or milk for richness and can be served hot or chilled. This recipe offers a perfect balance of lightness and flavour, making it a go-to option for quick lunches or simple dinners.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4
- Category: Soup
- Method: Simmering and blending
- Cuisine: British
Ingredients
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Butter – 2 tbsp
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Onion – 1 large, chopped
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Garlic cloves – 2, minced
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Courgettes – 600g, sliced (about 3 medium)
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Potato – 1 medium, peeled and diced (for natural thickness)
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Vegetable or chicken stock – 1 litre (4 cups)
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Double cream or milk – 100ml (optional, for richness)
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Fresh parsley – 2 tbsp, chopped
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Salt and freshly ground black pepper – to taste
(Optional: a squeeze of lemon juice or a sprinkle of grated Parmesan before serving.)
Instructions
In a large saucepan, melt the butter over medium heat. Add the onion and garlic, cooking gently for 5 minutes until softened and fragrant, but not browned.
Stir in the courgettes and diced potato, coating them well with the butter mixture. Cook for 3–4 minutes to release their flavour.
Pour in the vegetable or chicken stock, season with salt and pepper, and bring to a gentle boil. Reduce the heat, cover, and simmer for 15–20 minutes or until the vegetables are soft and tender.
Remove from the heat and allow to cool slightly. Blend the soup using a hand blender or jug blender until smooth and creamy. If you prefer a chunkier texture, blend only part of the mixture.
Return the soup to the pan. Stir in double cream or milk, and warm gently for 2–3 minutes without boiling. Adjust seasoning to taste.
Ladle into bowls and garnish with fresh parsley. For an elegant touch, drizzle with cream or olive oil and serve with crusty bread or cheese scones.
Find it online: https://maryberrycooks.co.uk/mary-berry-courgette-soup/