End of Summer Chilled Courgette Soup

A light, refreshing and nourishing chilled soup to support hydration, digestion and everyday energy.

This refreshing chilled courgette soup is the perfect recipe for the end of summer, when the days are still bright but life is getting busy again. Made with seasonal courgettes, peppery watercress and creamy Greek yoghurt, it’s simple, nourishing and easy to prepare ahead—ideal as a light starter or side dish for the whole family.

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What you need for 4-6 servings:

• 3 courgettes

• 1 onion

• 2 garlic cloves

• 70g watercress (keep the stalks)

• 3 tbsp extra virgin olive oil

• 4 tbsp Greek yoghurt 5%

• 10 cherry tomatoes, 2 tbsp of bean sprouts (or any topping that you like)

• 2 tsp of smoked paprika

• Salt flakes, pepper to taste

  
  

The recipe:

1.     Heat the olive oil in a large saucepan over medium heat.

2.     Add the chopped courgettes and cook for 5 minutes or until lightly golden.

3.     Add the garlic, chopped onion and watercress. Stir well.

4.     Add enough water to just cover the vegetables, then cover the pan and simmer for ten minutes.

5.     Remove from the heat and pour the mixture into a blender and blend until completely smooth.

6.     Add 2 tbsp of Greek yoghurt, salt and pepper.

7.     Stir well to melt the yoghurt.

8.     Cover and place in the refrigerator for at least two hours until chilled.

9.     When ready to serve, spoon the chilled soup into bowls and top each one with half a tablespoon of Greek yoghurt, chopped cherry tomatoes, sprouts, a drizzle of olive oil and paprika.

The benefits:

• The vegetables provide fibre, vitamins, minerals and antioxidant plant compounds

• As a soup, it also contributes to your daily fluid intake, helping support hydration. .

Per serving:

Protein: 2.5 g | Fibre: 2 g

Also provides healthy fats.