Description
A silky and flavorful roasted courgette soup with peas and fresh basil, garnished with crispy ciabatta croutons and toasted pine nuts. This comforting British soup is dairy-free, using plant-based cream and parmesan alternatives for a smooth, creamy texture that highlights the natural sweetness of roasted vegetables.
Ingredients
For the Soup:
- 950 g courgettes (zucchini), about 3 large courgettes
- 1 leek
- 4 garlic cloves
- 2 tablespoons olive or rapeseed oil
- 750 ml vegetable stock (check it is vegan)
- 200 g frozen peas
- 75 g dairy-free parmesan (optional)
- 20 g fresh basil
- 4 tablespoons dairy-free cream or milk
For the Croutons:
- 1 ciabatta roll
- 1 tablespoon olive oil
- 2 tablespoons pine nuts
Instructions
- Preheat the oven: Set your oven to 180ºC (fan) / 350ºF / Gas Mark 4 to prepare for roasting the vegetables.
- Prepare vegetables for roasting: Trim the ends off the courgettes and slice them into 1cm thick chunks. Place on a baking tray or roasting tin. Trim the ends off the leek and slice into similar-sized rounds. Add the garlic cloves with skins on to the tray. Drizzle with olive or rapeseed oil, season with salt and black pepper, then toss everything to coat evenly.
- Roast the vegetables: Roast the courgettes, leek, and garlic for 40-45 minutes, turning occasionally, until the vegetables are soft and golden brown without being too charred.
- Prepare the peas: While vegetables roast, prepare the vegetable stock by mixing with boiling water in a heatproof jug. Add frozen peas to thaw.
- Extract garlic pulp: When the roasted garlic is cool enough to handle, squeeze the flesh out of the skins and discard the skins.
- Combine and cook soup base: Transfer roasted courgettes, leek, and garlic to a saucepan. Add the vegetable stock and thawed peas, then bring to a boil. Simmer for 2-3 minutes until peas are just cooked.
- Add seasoning and blend: Stir in most of the dairy-free parmesan and fresh basil, reserving some garnish. Add the dairy-free cream. Use a hand blender (or regular blender/food processor) to puree the soup until very smooth. Taste and adjust seasoning with salt and black pepper.
- Make the croutons: Cut the ciabatta roll into cubes, toss in olive oil, and bake in the oven for 5 minutes until crispy. Add pine nuts and bake for another minute until lightly browned.
- Serve: Pour the soup into bowls. Garnish with reserved basil leaves, dairy-free parmesan, croutons, and toasted pine nuts. Finish with a swirl of dairy-free cream for extra richness.
Notes
- Don’t skimp on the blending time to achieve a silky smooth texture. Blend for at least a minute to fully break down courgette skins and leeks.
- Keep a close eye on the roasting vegetables, as cooking times may vary from 30 minutes to an hour depending on size and moisture content. Aim for golden brown, not charred or shriveled vegetables.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: British
