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Courgette (Zucchini) Soup


1½ lb. courgettes (zucchini) washed and trimmed
10 oz. can consommé
½ pint (1¼ cups) water
1 small onion, roughly chopped
2 slices bacon, cooked and crumbled
1 clove garlic, crushed
2 tablespoons (3 tablespoons) chopped fresh parsley
½ teaspoon dried basil
Freshly ground black pepper
Fresh Parmesan cheese, grated


Serves: 5


Cut the courgettes into 1 inch slices. Place in a large heat resistant casserole. Gradually mix in the remaining ingredients, except the cheese.

Cook, covered on HIGH for 15 minutes or until the courgettes are tender. Stir every 5 minutes during cooking. Cool slightly.

Sieve the soup or emulsify in an electric blender until smooth. Adjust the seasoning, if necessary. Return to the casserole dish.

Reheat until the soup reaches boiling point. Pour the soup into individual bowls and sprinkle a little grated cheese over each serving.

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