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Curried Courgette and other glut veggies soup  

Curried Courgette and other glut veggies soup

You know those courgettes that just escape your notice and sudenly turn into marows? you can make a thick, nourishing  soup with them! Plus throw in any other veggies that you have too much of to cope with. Here is my tonight's tried recipe with what I had in the veg garden today (26th September)- but you can substitute almost anything else you happen to have (also good for using up those old veggies in the fridge)
one giant courgette, or about 5 smaller ones
3 onions
1 whole head of garlic
3 cooking apples,
3 carrots, 3 medium potatoes and/or any other root veggies
3 sticks of celery
4 large tomatoes
half a giant Kholrabi if you have it
Curly kale or chard or spinach or Borecole leaves
broccoli if you have some.
2 tablespoons of curry powder (you can leave out this and the chillie if you don't like hot)
Rosemary, 4 Bayleaves, marjoram, mint or parsley
2 teaspoons of salt (using spices means you don't need so much salt - better for your blood pressure!)
vegetable cooking oil
In a HUGE pan fry the onions and garlic with the curry powder and chopped chillie for a few minutes - don't let them burn. Add chopped apple, carrot, swede, potatoes and any other root veggies you have. After about 10 minutes add the chopped chunks of the giant courgette and turn and stir and fry a little. when it starts sticking, pour in some boiling water form the kettle. Add bay leaves and other herbs whole. fill about half the pan with the water, cover and simmer gently for half an hour or so, stirring occaisionally. Meanwhile prepare the other veg.- skin 4 large tomatoes by pouring boiling water over them in a bowl and leave for 10 mins. then the skins will peal off easily. Roughly chop and add them to the mix. String and slice some runner or French beans, wash and cut off tough stalks from the kale or borecole; break broccoli or cauliflower into florets.; slice cabbage, chop Kholrabi.
When the courgette has begun to break down to mush, remove the bay leaves and pulp the mixture still in the pan with a stick blender - as much or as little as you like. I like to have a basic mush with chunky bits in it (be careful to keep the stick blender head under the surface when swithced on, or you will spatter yourself with boiling soup!). Then you can put in the sliced beans, kale or other leafy greens, to steam on top for another 10 minutes or so. Ready!
If you have loads left over, ladle a portion or two into ziploc bags, seal and freeze flat - great for a quick meal in the winter to remind you of summer! You can always add some sliced cooked or cured sausage (Mateson's smoked pork sausage is good for this, and you don't have to cook it first) plus a sprinkle of fresh herbs and a chunk or two of fresh crusty bread to make a really solid, but still healthy meal.

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