Courgette And Red Pepper Soup​

This easy Courgette and Red Pepper Soup is a creamy and nutritious dish perfect for a quick lunch or dinner. Packed with vibrant vegetables and aromatic spices, it’s a versatile recipe that lets you use common ingredients. Enjoy it hot, topped with fresh parsley for a delightful finish!

Ingredients Needed

• 1 tablespoon (15ml) oil (or ¼ cup (60ml) broth)
• 2 yellow onions, chopped
• 2 cloves garlic, minced
• 2 cups (480ml) vegetable broth, divided (if using it to sauté)
• 1 medium or 2 small courgettes (zucchini), chopped
• 3 red peppers, chopped
• ¼ cup (60g) sun-dried tomatoes from a jar
• 1 teaspoon (2g) ground coriander
• 1 teaspoon (2g) ground cumin
• 1 teaspoon (6g) salt
• ½ teaspoon (1g) smoked paprika
• 1 (15-ounce) (400ml) can coconut milk

Optional:

• Fresh parsley, for garnish
• Red pepper flakes, for garnish

How To Make Courgette And Red Pepper Soup​

1. Sauté Vegetables: Add the oil or broth to a large soup pot. Heat to medium-high, then add the onions and garlic. Sauté for about 5 minutes until the onions are translucent.
2. Add Ingredients: Add vegetable broth, courgettes, red peppers, sun-dried tomatoes, coriander, cumin, salt, and smoked paprika. Bring to a boil, then reduce to low with the lid partially on for 20 minutes.
3. Blend Soup: Blend the soup with an immersion blender or carefully with an upright blender until very smooth.
4. Finish with Coconut Milk: Pour the soup back into the pan, and add the coconut milk. Stir until well mixed.
5. Serve: Top with parsley and red pepper flakes, if desired, and serve.

Recipe Tips

• Adjust Spices to Taste: Feel free to increase or decrease the spices according to your preference. Taste the soup before blending and adjust as needed.
• Blend Carefully: If using a blender, allow the soup to cool slightly before blending to avoid splattering hot liquid.
• Customize with Add-ins: Add in some cooked beans or lentils for extra protein, or stir in a handful of spinach for added nutrients.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Courgette and Red Pepper 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: Allow the soup to cool completely, then pour it into a freezer-safe container or bag. It can be frozen for up to 3 months. To thaw, place it in the fridge overnight before reheating.
• Reheat: Pour the soup into a saucepan and heat over medium-low heat. Stir occasionally until the soup is hot, about 5-7 minutes.

Nutrition Facts

Serving Size: 1 cup (approx. 240g)

• Calories: 120
• Total Fat: 4g
• Saturated Fat: 1g
• Sodium: 600mg
• Potassium: 800mg
• Total Carbohydrate: 20g
• Dietary Fiber: 4g
• 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​