Creamy potato and courgette soup – easy, mild and child-friendly.
Here is a very easy, mild potato and courgette soup that is perfect for the days when dinner simply has to be straightforward.
It is light and creamy, with a smooth, velvety texture and a mild flavour that makes it an obvious choice for children and adults alike.
I add a little cooking cream, nutmeg and a squeeze of lemon juice – it gives just the right balance between richness and freshness. If you want a little extra flavour, try adding some thyme when you sauté the onions – it goes really well with courgette and potato.
The soup is also a great way to use up whatever is left in the veg drawer – you can add celeriac or leek, for example – and it freezes well. Serve it with whatever you like best: crispy bacon, spiced chickpeas, a spoonful of crème fraîche and fresh herbs all make it that bit better.
Low in calories – but still creamy and full of flavour
One of the things I really love about this soup is how light and low in calories it is – without compromising on flavour. The soup is built on a base of potatoes and courgette, and it gets only a little cooking cream, which gives it a smooth, rounded texture without making it heavy.
If you want it even richer, you can of course use regular whipping cream (38% fat) or a combination of cream and milk – that is entirely up to you and your preferences. But even with cooking cream you get a surprisingly creamy soup that feels properly satisfying.
So if you are looking for a recipe that is easy, light and full of flavour, this potato soup is a very good choice – especially if you are eating a little more healthily at the moment.
Potato and courgette soup
Ingredients
- 2 onions, roughly chopped
- 3 cloves garlic, roughly chopped
- 400 g courgette, diced
- 1,2 kg potatoes, peeled and diced
- 1 l chicken stock
- 100 ml cooking cream or whipping cream (38% fat)
- 1/2 lemon, juice of
- Nutmeg – preferably "freshly" grated
- Salt and freshly ground pepper
- Oil
Serving suggestions
- Crème fraîche
- Crispy bacon or roasted chickpeas
- Fresh thyme
Method
- Heat a splash of oil in a saucepan and sauté the onions and garlic until the onions are soft and translucent.
- Add the courgette and sauté for a couple of minutes, then add the potatoes and the stock. Cover and simmer until both are completely tender.
- Blend the soup until smooth and stir in the cream.
- Season to taste with salt and freshly ground pepper, grated nutmeg and freshly squeezed lemon juice.
- Serve the soup with, for example, crème fraîche, crispy bacon and fresh thyme.
Nutrition
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Virkelig god suppe, som vi kommer til at lave igen og igen
Hej Astrid
Hvor er det bare dejligt at høre – tusind tak:)
Warm wishes, Dianna