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Courgette And Sweetcorn Soup

Servings 2


  • 1 onion chopped
  • 1 clove of garlic finely sliced
  • 400 g courgettes
  • 1 tbsp olive oil
  • 20 g butter
  • 400 ml vegetable stock
  • 100 g frozen sweetcorn kernels


  • Cut the courgettes into slices about 1 cm thick and then quarter them.
  • Heat the oil and butter in a large saucepan.
  • Add the onion, garlic and courgettes, stir well and cook gently for about 10 minutes with the lid on, stirring occasionally.
  • Add the vegetable stock and simmer for a further 10 minutes.
  • Allow to cool a bit and then blend until smooth.
  • If you want it thinner, you can add some extra water at this point.
  • Add the sweetcorn and reheat gently making sure that the sweetcorn and the soup are both hot.
  • I like this soup just as it is but you might want to season it with salt and black pepper.