This Simple Courgette Soup was one of the few things my granny could manage to feed me when I was a kid. I was a really finicky eater. She and my mom tend to make mono-veg soups – just one particular vegetable for the flavor, then onions for a bit of substance, a cube of vegetable stock, and water. That’s it. We hardly measure, and it always turns out perfect. It’s easy, quick, nourishing food for the nights when you don’t have the heart to wait for your bowl of warming goodness to be ready. Remember that there is nothing – nothing, not even chocolate – more comforting in the world than a bowl of hot soup and a couple of slices of sourdough bread. It cures anything. Eventually.

Simple Courgette Soup With Almond Pesto [Vegan]




For the Courgette Soup
  • 1 medium-sized courgette (zucchini), sliced
  • 1 brown onion, peeled and chopped
  • 1 cube of vegetable stock
  • water
  • almond pesto, to serve (optional) (see below for recipe)
  • a loaf of sourdough bread, to serve (most definitely not optional)
For the Almond Pesto
  • 100g (3.5 oz) toasted slivered almonds (I bought mine like this, mostly because there just wasn’t anything else in the shop, but you can use raw almonds or toast them yourself)
  • 150 ml (2/3 cup) olive oil
  • 30g (a big handful) of fresh basil
  • 1 tbsp nutritional yeast
  • a pinch of salt and pepper


For the Courgette Soup
  1. Boil some water in the kettle – about 2 cups or so. You mightn’t need it all.
  2. Place a medium pot over high heat. Place the vegetables and stock cube in it, cover with water and let it simmer for 10-15 minutes, until the vegetables are tender.
  3. Blend or puree the whole lot till smooth. Serve with a couple of thick slices of toasted, shamelessly buttered sourdough.
  4. I think many soups are nicely complimented by a dollop of pesto. You don’t have to add any pesto to this if you don’t like it, or you could just dip your bread in it.
For the Almond Pesto
  1. Process all the ingredients in a food processor or blender until they become a grainy paste. Store in a jar in the fridge up to 3 days. Slather it onto toasted bread, mix it into a bowl of pasta, use as a dip or try drizzling it over your soup.

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