We have just planted out our courgette (zucchini) plants and I am so excited that I keep checking them every hour. OH does not understand my courgette madness, and frankly neither do I – courgettes just rock and they are soon commin…….
Last year I was so obsessed with not wasting a single courgette that I spent ages hanging out in courgette forums (now people, don’t shake your head at me) looking up the best way to freeze them. Do you parboil them before freezing or not? Do you freeze them grated or sliced? Do you freeze them in single layers and between baking parchment? I think you get the point. In the end, I settled for storing them frozen as courgette soup or refrigerated as crunchy courgette pickle that OH is still ploughing through.
I love this soup. Why? It is quick and easy to make and the delicate and sweet flavour of the courgettes carries the almonds and cardamom very well. It is fragrant and deliciously creamy and then some. It is perfect for a summer lunch or a light supper and erm if you are as courgette obsessed like me then breakfast.
This is an easy courgette recipes (zucchini recipes) guaranteed to help you use up your glut in a very morish way. So people what do you think of the first recipes in my pantry staple spotlight on courgettes?
Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Almond, Cardamom and Courgette Soup! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Almond, Cardamom and Courgette Soup
- Heat the oil in a soup pot and add in the courgettes, onion and garlic and sauté for about 10 mins until they are soft.
- Then add in the stock and black pepper and simmer for 10 mins.
- Remove soup from the heat and stir in almonds, cardamom and cream.
- Let soup cool then puree with a hand held blender.
- Add in salt to taste, warm soup through gently and serve.