Courgette and Dolcelatte Soup

January means two things – the start of a healthy eating phase, and a trip up the M1 to take my daughter and her seemingly endless supply of washed and ironed clothes back up to Leeds for another term at University. After three hours of driving, carrying several heavy bags up three flights of stairs, and cleaning the kitchen of a student flat (yuk!), it was time for a well desrived lunch. We decided to try Salvo’s Deli in Headingley for a spot of lunch. This is based on the fabulous soup of the day that day. it’s kind of healthy, maybe more so with a little less cheese.

Serves 3 – 4 people

2 tablespoons olive oil
Small knob of butter
1 onion – chopped
1 clove garlic – finely chopped
4-5 courgettes – cut into rough chunks
2 teaspoons pesto
100g creamy blue cheese – gorgonzola or dolcelatte work well
Vegetable stock
Salt and pepper

Heat the butter and oil in a large saucepan. When the butter has melted add the onion and fry gently until soft and translucent. Now add the garlic and continue to fry for a further 2 minutes. Add the courgettes, stir, cover and cook for 5-6 minutes until the courgettes are soft. Now add the pesto and just enough stock to come to the top of the vegetables. Bring to the boil, cover and simmer for 15 minutes until everthing is very tender. Remove from the heat and add the cheese. Blend the osup until smooth. I use a stick blender but you could transfer everything to a food processor, blend and put back in the pan – it all depends on how much you like washing up.

Heat gently and season to taste.


3 Comments Add yours

  1. Val says:

    When my courgettes arrive at the allotment (fingers crossed) I’m going to try this soup. You can never have enough courgette recipes. I love Courgette, Parmesan and Basil soup.

    1. Ian Fischer says:

      Do you have a recipe for your courgette, parmesan and basil soup, Val?

      1. Val says:

        Here you go, Ian…
        I use black pepper instead of white and blend the whole lot!

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