Courgette and parmesan soup

Courgette and Parmesan Soup

Aimee Clark
This creamy soup is perfect for using up a glut of courgettes and a great way to make use of those extra-large courgettes! You can add extra parmesan to the soup when you serve, some fresh chilli and even a swirl of cream depending on your taste.
Course Main Course, Soup

Ingredients
  

  • Olive oil
  • 1 tbsp garlic - chopped
  • Handful mixed herbs - fresh basil works really well, as does oregano, chives and parsley
  • salt and pepper - to taste
  • 1 kg courgettes - chopped into small chunks
  • 1 fresh chilli - optional
  • 750 ml stock
  • 50 g freshly grated parmesan  - plus extra to serve
  • Swirl of single cream - to serve

Instructions
 

  • Gently cook the chopped courgettes, garlic and herbs in a heavy based saucepan until the courgette has begun to soften.
  • Season generously with salt and black pepper. You can also some chopped fresh chilli at this stage if you wish!
  • Add the stock and simmer until the courgette is completely softened - about 10 minutes.
  • Blend the soup until smooth - if you wish you can keep back some of the cooked courgette and add into the rest of the blended soup to give some texture.
  • Now add in your parmesan cheese and stir until it has melted into the soup. You can now add more salt and pepper to taste and then add in the cream at this point if you wish, although I find that when using a large courgette it is already quite creamy!
  • Serve with a sprinkle of parmesan on top and some extra black pepper, if you wish!
  • Enjoy!
Keyword courgette, seasonal vegetables, soup, vegetables
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Courgetti with tomatoes, grilled corn and herb dressing

 

Courgetti with tomatoes, grilled corn and herb dressing

Courgetti with tomatoes, grilled corn and herb dressing

Thompson & Morgan
A fresh take on a summer salad which makes the most of your allotment crops. Beautiful piccolo tomatoes, paired with sweetcorn and an innovative way to use up your masses of courgette by making ‘courgetti’.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Servings 4

Ingredients
  

Instructions
 

  • Preheat a griddle pan and brush the sweetcorn with some vegetable oil. Place onto the griddle and rotate every few minutes until evenly cooked and slighty charred. Leave to cool slightly and then remove the corn from the cob.
  • Time to make courgetti! Use a spiralizer or Julienne peeler down the length of the courgette. Stop once you reach the middle containing the seeds and discard that part of the courgette. Repeat the process on the remaining courgettes.
  • Combine all of your herb dressing ingredients (parsley, chives, olive oil, lemon juice, water, salt, honey and black pepper) into a small blender or food processor and blend until smooth. Taste and season as required.
  • Place the courgetti in a large bowl and add the tomato halves and sweetcorn. Now add as much of the dressing as per your preference. Give everything a good mix together.
  • Sprinkle over the remaining chives and serve. Serve the dish on its own or as a side dish to a summer BBQ.
Keyword corn, courgette, courgetti, herb, tomato, tomatoes
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Courgette & double cheese quiche

 

Courgette & double cheese quiche

Courgette & double cheese quiche

Thompson & Morgan
Add a mass of flavour to your courgettes, in a quiche that is packed with cheese and wrapped in pastry. An excellent summer favourite.
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Servings 8
Calories 330 kcal

Ingredients
  

  • 90 g butter (cubed)
  • 4 egg yolks
  • 85 g cheese grated
  • 200 g plain flour and some extra for dusting
  • 1 courgette sliced
  • 150 ml double cream
  • 1 egg
  • 2 tbsp onion marmalade
  • 5 spring onions sliced
  • 110 g stilton cheese crumbled
  • 1 tsp thyme fresh or dried

Instructions
 

  • Start with the pastry: Into a food processor add the flour, butter and cheese. Blitz until the mixture resembles crumbs, and then add 2 tbsp water and two egg yolks.
    Pulse until the mixture resembles a loose dough. Sprinkle some flour onto a clean surface and knead the dough to a smooth pastry.
  • Roll out the pastry into circles wide enough to fit into a 20cm loose base tin, but no thicker than half a cm, and place between two sheets of baking paper. Place in the fridge to chill for at least an hour.
  • Meanwhile, place the courgette and spring onion in a colander over a bowl and sprinkle over some salt. Put to the side and leave for 1 hr. This will help to draw out the water in the vegetables to stop it from escaping into the quiche.
  • Remove the pastry from the fridge and line the tin. Work it into the corners of the tin and remove any excess pastry. Return to the fridge for roughly 10 mins.
  • Heat oven to 180C/160C fan. Line the pastry case with baking paper and cover with baking beans or rice. Blind bake for 20 mins. After 20mins lift off the parchment and beans/rice, and continue to bake until the base is fully cooked and brown. Remove from the oven and set aside to cool.
  • Transfer the courgette and spring onions from the colander to a clean tea towel or some kitchen roll and squeeze out any remaining water. Tip into a mixing bowl and stir in the stilton, marmalade and thyme. Evenly apply the mixture to the tart case base.
  • In a bowl whisk together the cream, 1 whole egg, 2 egg yolks and season well. Pour over the filling and bake for 30-35 mins until set. Remove from the oven and leave to cool before serving.

Nutrition

Calories: 330kcal
Keyword cheese, courgette, quiche, spring onions, thyme
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Creamy courgette & bacon pasta

 

Creamy courgette & bacon pasta

Creamy courgette & bacon pasta

Thompson & Morgan
A quick and creamy carbonara-style tagliatelle recipe that showcases your delicious home grown courgettes, contrasted with crème fraîche and smokey pancetta.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Servings 4
Calories 483 kcal

Ingredients
  

  • 150 g bacon lardons
  • 2 courgettes
  • 200 g crème fraîche
  • 4 medium eggs
  • 1 garlic clove crushed
  • Grated parmesan
  • 1 tsp olive oil
  • 400 g tagliatelle

Instructions
 

  • Heat the oil in a large frying pan on a medium heat. Once hot add the bacon and fry for around 5 mins until it starts to crisp. Increase the heat and add the courgette. Cook for 5 mins until soft and starting to brown. Add and stir in the garlic and cook for a further minute. Add and stir in some salt and pepper and set aside.
  • Bring to the boil and cook the tagliatelle (based on the cooking instrutions on the packet). Remove a cupful of the cooking tagliatelle water for use later on. Drain the tagliatelle and add to the frying pan with the bacon and courgette. Heat on low and mix everything together with the crème fraiche and half the parmesan. Add some of the pasta water to loosen the sauce a little bit if you feel the mix is a bit too sticky.
  • Crack the 4 eggs into a seperate frying pan and fry to your liking. (Sunny side up, over easy etc)
  • Serve creamy pasta into bowls and top each with a fried egg. Season to taste and sprinkle over the remaining parmesan and enjoy. Serve alongside garlic bread for an extra treat!

Nutrition

Calories: 483kcal
Keyword bacon, courgette, pasta
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Grilled lemon and garlic courgette

 

Grilled lemon garlic courgette

Grilled lemon and garlic courgette

Thompson & Morgan
A superb side dish that can be paired with almost any meal!
Grilling courgettes gives them a great depth of flavour. Grill with fresh lemon and garlic for a delicious, flavourful dish.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4

Ingredients
  

  • 32 g unsalted butter melted
  • 2 medium courgettes cut into 1-2cm think slices
  • 3 cloves garlic crushed
  • 1 tsp Italian herb seasoning
  • 1 lemon freshly squeezed
  • handful parsley chopped
  • salt and pepper to taste

Instructions
 

  • Pre heat a griddle pan on a medium to high heat. Put butter, garlic, herb seasoning, lemon juice, salt and pepper into a bowl. Whisk all the ingredients together to make a fantastic butter sauce. Now either brush or dip the courgette slices into the butter sauce.
  • Add the butter covered courgette slices to the griddle pan, making sure they are all in contact with the pan and fry for 2 minutes each side until just beginning to soften and charred on both sides.
  • Serve straight from the pan as an excellent side to dish to your summer BBQ or even as an accompaniment to a Moroccan tagine.
Keyword courgette, garlic, lemon
Tried this recipe?Let us know how it was!

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