If you are still trying to use up your summer courgette yield...this recipe is for you!!
The weather is getting decidedly cooler (and rainier) and the kids are soon going back to school, thoughts return to work and crazy as it may seem I have even heard a few people utter... it's less than 20 weeks till Christmas!
I have the perfect soup to bridge the gap between summer days and Autumn nights. Quick and easy and full of powerful spices, such as turmeric, which have great anti-inflammatory healing properties.
I added some extra courgette noodles on top... but I was at my dad's house when made this for our lunch so I didn't have my spiraliser with me, so used a julienne peeler instead, but courgette curls would look beautiful on top of this dish, you could use carrot for a colour contrast if you prefer. The colourful pieces on the top of my soup are remains of a bag of root vegetable crisps (not homemade!) you could use seeds or make you own veggie crisps in the oven.
Let's wave goodbye to the summer holidays in style... and look Autumn in the face with a "come on then bring it on, i'm ready!"
Recipe: Courgette Curry Soup
- 1 small onion- sliced
- 2 tsp turmeric
- 2 tsp curry paste or garam masala
- 2 cups pureed courgette (approx 3 medium courgettes)
- 2 cups veg stock
- 1 can (approx 1 ½ cups) white beans
- optional- raw courgette noodles on top plus seeds or crispy bits to garnish
Saute the onion with the turmeric and curry spices in a dash of oil for 4-5 minutes until softening. Add the courgette, stock and beans, bring to the bil and simmer for 5 minutes and then puree until smooth.
Add some raw courgette noodles (using julienne peeler or spiralizer) and other toppings as desired to serve.
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