Name: Courgette And Feta Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 onion chopped; 1 clove garlic minced; 75 g/3oz smoked pork/pancetta/lardons; 125 g/4 oz potatoes peeled and chopped; 1 stick celery chopped; 500 g/1 lb 2 oz courgettes chopped; 700 ml/1 pint chicken or vegetable stock; 1 tsp dried oregano; 2 tbsp chopped fresh parsley; 1 tbsp chopped fresh dill; 100 g/3 1/2 oz feta cheese; black pepper to taste

There is definitely a nip in the air here in Scotland. The leaves are turning and Autumn is in the air. It’s soup time and this super simple Greek inspired courgette soup with feta is just perfect to have a bit of summer sunshine in a bowl when it’s raining outside.

You say zuchini, I say courgette!

Courgettes or zucchini are a popular vegetable all over the Mediterranean and in Greece they appear in all sorts of dishes from the baked vegetable Briam to being served stuffed with rice or meat, even the flowers are served stuffed as well.

I’ve used them as the base for this simple courgette and feta soup recipe and have just used the standard green courgettes that are always available in the supermarket.

Tips

When you are making this recipe hold back a little of the smoked pork/pancetta/lardons, feta, fresh parsley and dill to garnish your courgette and feta soup with. This isn’t just for a pretty presentation but also gives you a lovely change of textures when you are eating and makes the whole thing a bit more of an event in a bowl and all food should be an event, something special whether you are eating with family and friends or on your own.

Kali Orexi!

Karon x

Print Recipe

Courgette And Feta Soup

Simple courgette and feta soup packed with goodness and easy to make

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Soup

Cuisine: Greek

Servings: 4

Author: Karon Grieve

Ingredients

1 tbsp olive oil
1 onion chopped
1 clove garlic minced
75 g/3oz smoked pork/pancetta/lardons
125 g/4 oz potatoes peeled and chopped
1 stick celery chopped
500 g/1 lb 2 oz courgettes chopped
700 ml/1 pint chicken or vegetable stock
1 tsp dried oregano
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
100 g/3 1/2 oz feta cheese
black pepper to taste

Instructions

Fry the onions in the olive oil for 10 minutes
Add the garlic for 1 minute
Add lardons for 2 minutes then add the chopped celery, potatoes and courgettes and herbs
Add stock and bring to the boil then lower heat and simmer for 30 minutes
Meanwhile fry remaining lardons and set aside along with some of the feta, parsley and dill to garnish
Add the feta and whizz with a stick blender
Add black pepper to taste, you shouldn't need salt as the feta is already salty.
Serve with the prepared garnish