I’m very into courgettes at the moment. They’re in season and delicious in all shapes and sizes. I hadn’t given them much thought until my partner started making this regularly. Now I’m trying to include them into quite a few meals. In fact I’m also looking forward to making this ricotta and courgette ‘soup’ soon. When I want a quick, healthy snack it doesn’t take long to cut one up into slices and cook them on a grill plate. I use the one calorie oil to avoid sticking and mostly eat them without adding anything else.
I came across this recipe the other day and tried it out immediately. I substituted yoghurt for mascarpone and since the recipe didn’t specify when to throw in the paprika, I presumed it was best to throw it in when cooking the onions. You can omit the paprika completely if you prefer. For added aesthetic points, I kept some of the fried bacon and a few slices of courgette to decorate. The courgettes were grilled for a few minutes before the soup was ready.
As soups go this is a relatively fast one. The courgettes need about 20 minutes to cook if you chop them into bite-size chunks.
This recipe makes about 4 portions. You will need:
- 1 medium onion chopped
- olive oil
- 100-150g bacon, chopped
- 2 tablespoons paprika
- 2-3 medium to large courgettes
- 1 litre of vegetable or chicken stock
- (optional) unsweetened yoghurt or mascarpone
Chop up your courgettes, setting apart a few thin slices to use later.
Start by frying the bacon in olive oil until it starts to brown. Save some of the smaller (and therefore more crispy) pieces aside to use later.
Add the onion and paprika and stir for a few minutes until the onions starts to turn translucent. Now add your courgettes and stock and bring to the boil (to speed up the process use water which you’d have just boiled in the kettle). Cook for about 20-30 minutes until the courgettes can be easily pierced with a knife. Switch your burner off and let the soup cool down for a few minutes. In the mean time grill or fry the slices of courgette you had set aside.
Blend the soup and serve with a dollop of mascarpone, 2 courgette slices and some bacon on top.