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Courgette soup

Number: 4 persons

Complexity: easy

Working time: 15 min

Total preparation: 30 min


    • 2 zucchini

    • 2 onions

    • 2 cloves of garlic

    • half chili pepper (or cayenne pepper)

    • 1 liter (beef) stock (can be from a cube)

    • 1 to 2 tbsp olive oil

    • A few pieces of Roquefort (optional)

    Other supplies



    Mis en place

    Chop the onion, cut the pepper into thin rings and squeeze the garlic.


    Put oil in the soup pan, when oil is hot, set it to low and fry the onion, pepper and garlic.

    Cut the zucchini in half lengthwise and then cut the halves into slices.

    Add this to the onion mixture and fry for about 10 minutes.


    Then add the stock.

    Let the mixture simmer on a low heat for about 20 minutes.


    Then puree the ingredients with a hand blender.


    Spoon the soup into bowls/plates and add a little roquefort if necessary.




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