Courgette Soup with Paprika and Toasted Almonds

Brought to you by:

Root Camp

6 serving

Prep time: 20 mins

Cook time: 20 mins

Serves: 6

Make the most of your courgettes with this tasty soup - paprika adds a subtle warmth and toasted almonds give a welcome crunch.

This recipe was created by Sylvain Jamois on behalf of Root Camp, an organisation Ocado proudly supports, which offers residential cookery courses for teenagers that link the field to the plate, through hands-on activities in a rural environment. Looking for more courgette recipes? Look no further.

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Ingredients Method

Ingredients

2 tbsp olive oil
2 cloves garlic, sliced
2 bay leaves, fresh if possible
1 bunch parsley, roughly chopped
100g flaked almonds
1 tsp smoked paprika, mild or hot (depending on your preference)
2 red onions, sliced
4 courgettes, cut into rounds
1200ml stock, vegetable or chicken

Method

Step 1

In a medium sauce pan, heat up the oil and fry the onions with a pinch of salt on a medium heat until they start to soften, about 7 minutes. Keep stirring making sure the onions don’t colour too much or start sticking to the pan.

Step 2

Add the garlic and carry on cooking for another 5 minutes.

Step 3

Add the courgettes and bay leaves.

Step 4

Cook for about 5 minutes stirring occasionally and add the water or stock.

Step 5

Bring to a simmer and cook on a low heat, covered, for a further 20 minutes.

Step 6

Meanwhile, coat the almonds in a little olive oil and sprinkle a pinch of salt and a small amount of paprika over them.

Step 7

Toast the almonds under a grill making sure they brown evenly, they mustn’t get too dark or they will be bitter, just a little colour will do.

Step 8

When the courgettes have softened, discard the bay leaves, add the parsley and blend the soup until smooth. The soup should be fairly thick, you can thin it down with water or milk if you wish.