This easy Courgette and Brie Soup is a creamy and nutritious meal that’s perfect for a quick lunch or dinner. Made with simple ingredients, it’s flexible enough to include whatever veggies you have on hand. Enjoy it hot with crispy croutons for an extra delightful touch!
Ingredients Needed
- 2 large leeks, washed and sliced
- 50 g (3.5 tbsp) butter
- 750 g (1.65 lbs) courgettes (about 3–4), sliced
- 80 g (2.8 oz) Brie, chopped
- 2 medium-sized potatoes, peeled and cubed
- 1 L (4 cups) chicken or vegetable stock
- 100 ml (⅓ cup + 1 tbsp) white wine (optional, omit for kids)
How To Make Courgette And Brie Soup
- Sauté leeks: In a large pot, sauté the sliced leeks in the butter until they soften.
- Add vegetables: Add the sliced courgettes, cubed potatoes, stock, and white wine (if using). Simmer for approximately 20 minutes or until the vegetables are soft.
- Incorporate cheese: Add the chopped Brie and simmer for a couple more minutes until the cheese softens.
- Blend: Remove from heat and purée the mixture until smooth.
- Serve: Heat through, check for seasoning, and serve hot.
Recipe Tips
- Cut vegetables evenly: Chop the courgettes and potatoes into similar sizes to ensure they cook evenly and blend smoothly.
- Adjust thickness: If the soup is too thick after blending, add a little extra stock or water to reach your desired consistency.
- Season well: Taste the soup before serving and adjust the seasoning with salt and pepper to bring out the flavors.
- Garnish for flair: Top the soup with a sprinkle of fresh herbs or a drizzle of olive oil for an attractive finish and added flavor.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Courgette and Brie Soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: To freeze, allow the soup to cool completely, then pour it into a freezer-safe container. Seal tightly and freeze for up to 2 months. To serve, thaw the soup in the fridge overnight before warming.
- Reheat: Pour the soup into a saucepan and heat over medium-low heat, stirring occasionally. Cook until the soup is heated through, which should take about 5–10 minutes.
Nutrition Facts
Serving Size: 1 cup (approximately 250g)
- Calories: 150
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 600mg
- Potassium: 450mg
- Total Carbohydrate: 15g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 4g
Try More Easy Soups:
- Asparagus Soup Recipe UK
- Cream Of Chicken Soup Recipe UK
- Spinach Soup Recipe UK
- Chicken And Mushroom Soup Recipe UK
Courgette And Brie Soup UK
Description
This easy Courgette and Brie Soup is a creamy and nutritious meal that’s perfect for a quick lunch or dinner. Made with simple ingredients, it’s flexible enough to include whatever veggies you have on hand. Enjoy it hot with crispy croutons for an extra delightful touch!
Ingredients
Instructions
- Sauté leeks: In a large pot, sauté the sliced leeks in the butter until they soften.
- Add vegetables: Add the sliced courgettes, cubed potatoes, stock, and white wine (if using). Simmer for approximately 20 minutes or until the vegetables are soft.
- Incorporate cheese: Add the chopped Brie and simmer for a couple more minutes until the cheese softens.
- Blend: Remove from heat and purée the mixture until smooth.
- Serve: Heat through, check for seasoning, and serve hot.
Notes
- Cut vegetables evenly: Chop the courgettes and potatoes into similar sizes to ensure they cook evenly and blend smoothly
- Adjust thickness: If the soup is too thick after blending, add a little extra stock or water to reach your desired consistency.
- Season well: Taste the soup before serving and adjust the seasoning with salt and pepper to bring out the flavors.
- Garnish for flair: Top the soup with a sprinkle of fresh herbs or a drizzle of olive oil for an attractive finish and added flavor
Courgette And Brie Soup UK