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Courgette and Cumin Soup

ingredients

2 tbsp (25 g) 1 oz butter
1 onion, chopped
1 garlic clove,crushed
1 level teaspoon ground cumin
150 g (5 oz) potatoes, peeled and cubed
350 g (12 oz) courgette (zucchini)s, thickly sliced
450 ml (3/4 pint) chicken stock
1 1/4 cup (1/2 pint) 300 ml fresh milk
freshly ground pepper

method

1. Melt the butter, saute the onion and garlic for 5 minutes until soft. Add the cumin.

2. Stir in the potatoes and most of the courgettes. Cook gently for 2 minutes.

3. Add the stock, milk and pepper. Bring to the boil, cover and simmer for 15 minutes until the vegetables are soft.

4. Puree the soup, serve hot or cold garnished with thinly sliced courgettes.

What did you think?

23 people have helped to review this recipe. Thankyou!

Great seasonal soup.
posted by Sara WARD @ 11:50AM, 10/08/07
I tried this soup in a local farm shop and it was delicious. I found this recipe and thought I would give it a go. It was easy to make and actually tasted like the cafe version. If not better!!!
A fantastic favourite!
posted by Anne Taylor @ 05:26AM, 7/10/08
This has got to be my favourite soup of all time. We found this receipe in the Dairy Diary quite a few years ago now and have been making it ever since! You must try this!
A garnish with taste
posted by Steve Barley @ 10:15AM, 7/24/08
I found this recipe (without the garlic I think in the fabulous TeaPot Trail series of recipe books (UK).
Instead of thinly sliced courgettes as garnish - visually coherent, but tasteless - I prefer a paper thin slice of lemon "butterflied" on each serving with a tiny sprig of fresh mint. These two garnishes when swirled into the soup add a perkiness which complements the creaminess of the courgettes and milk and offset the smokiness of the cumin. Worth trying!
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