Creamy courgette soup
Courgette, leek and potato blended with cheese triangles into a smooth, mild soup and topped with croutons: a light supper children love. Onion can stand in for the leek, and it's easily made dairy-free.
- 45 minTime
- 23 minHands-on
- 4Portions
- ≈ €1.15per portion
- 310kcal per portion
Ingredients for 4 portions
- 1 kgCourgette, in chunks
- 200 gPotato, in chunks
- 1Leek, sliced
- 3 tbspOlive oil
- 750 mlVegetable stock
- to tasteSalt
- 4Processed cheese portions
- to tasteBlack pepper
On the side
- 60 gCroutons
Method
- Wash the courgettes and cut them into chunks, skin on. Peel the potato and cut it into chunks. Wash and slice the leek.
- Heat the oil in a large pan and gently fry the leek over a medium heat for 5 minutes, until soft.
- Add the courgette and potato and fry for 5 minutes, stirring.
- Pour in the stock, season with salt and bring to the boil. Cover and simmer for 20 minutes, until the potato is tender.
- Add the cheese triangles and blend until smooth with a stick blender. Season with salt and pepper.
- Serve hot, topped with croutons.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
