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Courgette/Zucchini Soup With Peppermint

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15ml/1 tablespoon oil
1 medium onion, peeled and finely chopped
1 small clove garlic, peeled and crushed
2 medium potatoes, peeled and diced
675g/1 lbs courgettes/zucchini, finely sliced
1.15 litre/2 pints/4 cups hot chicken stock
Freshly ground black pepper
2 eggs
15ml/1 tablespoon grated Parmesan cheese
15ml/1 tablespoon chopped peppermint
Pinch nutmeg


Fresh peppermint leaves
60ml/4 tablespoons double/heavy cream (optional)


Serves: 4


Put the oil, onion and garlic in a large bowl. Cook, uncovered, on HIGH for 2-3 minutes to soften, then add the potatoes and cook on HIGH for 2 minutes. Add the courgettes/ zucchini and cook on HIGH for 3-4 minutes. Stir in the stock, salt and pepper. Cover and cook for 5-15 minutes until the vegetables are soft.

Puree in a blender or food processor and return to the bowl. Beat the eggs, cheese, peppermint and nutmeg together. Gradually add to the soup, whisking continuously. Cook, uncovered, on HIGH for 3-5 minutes or until hot, stirring once. Serve garnished with the peppermint leaves and/or a swirl of cream. 

Preparation time: 20 minutes
Microwave cooking time: 17-20 minutes

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