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Home » Super Soups » Cream of courgette/zucchini soup with feta

Cream of courgette/zucchini soup with feta

Author: Karon Grieve Published : September 2016

Recipe
courgette and feta soup
courgette and feta soup
courgette and feta soup

This Greek-inspired cream of courgette/zucchini soup with feta is the perfect winter warmer that will have you thinking of summer sunshine with every spoonful of this rich and aromatic soup.

cream of courgette/zucchini soup with feta

Cream of courgette/zucchini soup with feta

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.

courgette and feta soup

You say zucchini, 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.

close up of soup

Ingredients for this courgette/zucchini soup

Courgettes/zucchini are your base plus onion and garlic. There is also celery and potato in there.

Smoked pork or bacon lardons add a real depth of flavour to this courgette soup.

For herbs there is dried oregano (it has a better flavour than fresh oregano) plus fresh parsley and dill.

Vegetable or chicken stock and some feta cheese to serve

Make this vegetarian by simply omitting the lardons and using vegetable stock.

courgette/zucchini and feta soup

How many servings does this recipe make

I got 4 servings of soup with this recipe. Just double it up etc to feed a crowd.

Can you freeze this courgette soup

Yes, simply cool the soup as quickly as possible then pack into freezer-proof box (I prefer bags which I freeze flat to take up less space) and freeze for up to 3 months. Defrost completely and reheat till piping hot.

courgette/zucchini sopup

Pro 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!

cream of courgette/zucchini soup with feta
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Looking for more tasty soup recipes? Then check out these delicious spoonable ideas;

Watercress and spinach soup

Pea and lentil soup

Spiced carrot and cauliflower soup

Pumpkin and coconut soup

Puy lentil soup

Roasted aubergine/eggplant soup

Roasted red pepper soup with pesto

Celery and Apple Soup

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
courgette/zucchini soup with feta

Courgette/zucchini And Feta Soup

Karon Grieve
Simple courgette and feta soup packed with goodness and easy to make
5 from 1 vote
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Soup
Cuisine Greek
Servings 4 people
Calories 245 kcal

Ingredients
 

  • 1 tbsp olive oil
  • 1 onion chopped
  • 1 clove garlic minced
  • 75 g smoked pork pancetta/lardons
  • 125 g potatoes peeled and chopped
  • 1 stick celery chopped
  • 500 g courgettes chopped
  • 700 ml vegetable stock or chicken stock
  • 1 tsp dried oregano
  • 2 tbsp parsley chopped
  • 1 tbsp dill chopped
  • 100 g feta
  • black pepper to taste to taste
Metric – US Customary

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

Nutrition

Calories: 245kcalCarbohydrates: 16gProtein: 9gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 35mgSodium: 1126mgPotassium: 598mgFiber: 3gSugar: 7gVitamin A: 966IUVitamin C: 34mgCalcium: 171mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

 

Filed Under: ALL RECIPES, Greek Recipes, Spring, Super Soups, Vegetarian Recipes

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Comments

  1. Inês says

    June 25, 2022 at 10:41 pm

    5 stars
    I am going to make this one again!
    Thanks!

    Reply
    • Karon Grieve says

      June 28, 2022 at 6:45 pm

      Glad you like it so much
      K

      Reply
5 from 1 vote

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