Carrot & Courgette Soup

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This carrot and courgette soup is such an easy, comforting option for lunch or a light dinner. I always find that using different vegetables in soups reminds me how much I enjoy them — I don’t always use courgettes, but after making this I’ve started adding them into other dishes like roasted vegetables too.

It’s made with simple ingredients but full of flavour, and you can blend it to your preferred texture. I like to blend half and leave half chunky for a creamy soup with a bit of texture.

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Serves

2-3 people

Prep & Cook Time

Approximately 45–50 minutes

Dietary Notes

Vegetarian
Dairy-free (if no Crème fraîche added)

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Ingredients

• 4 large carrots, peeled and chopped
• 2 courgettes, chopped
• 1 medium potato, peeled and chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red chilli, finely chopped (optional)
• 1 litre vegetable stock
• 1 tsp oregano or thyme
• Salt and pepper, to taste
• Oil, for cooking
• To serve (optional):
• Fresh parsley
• Crème fraîche

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Method

1. Heat a little oil in a large pan over a medium heat
2. Add the chopped onion and cook for a few minutes until softened
3. Stir in the garlic and chilli (if using) and cook for another minute
4. Add the carrots, courgettes and potato, then cook for around 5 minutes
5. Pour in the vegetable stock and add the oregano or thyme
6. Bring to the boil, then reduce to a simmer and cook for 30-35 minutes, until the vegetables are tender. For a chunkier soup, leave as it is. For a creamier texture, remove half the soup, blend it, then return it to the pan and stir well
7. Season with salt and pepper to taste
8. Serve topped with fresh parsley or a spoon of crème fraîche if you like.

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Variations (choose what suits your family)

• Leave out the chilli for a milder flavour
• Blend fully for a smoother texture
• Add a swirl of crème fraîche to make it extra creamy
• Swap herbs depending on what you have (thyme, oregano or even mixed herbs)
• Add a handful of spinach at the end for extra veg
• Use chicken stock instead of vegetable if preferred

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Notes

• Store in the fridge for up to 3 days
• Reheat on the hob or in the microwave
• Can be frozen for up to 3 months