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Courgette soup with pasta & lemon
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2 tbsp extra virgin olive oil, plus an extra 1 tbsp to drizzle
600g courgette, cut into 2cm dice
2 cloves garlic, sliced
200g dried pasta (we’ve used No.1 Ditaloni Rigati)
2 leeks, diced
2 x 500g tubs fresh Cooks’ Ingredients Vegetable Stock
½ lemon, juice
½ x 25g pack basil, leaves shredded
15g Parmigiano Reggiano, finely grated
1. Heat 1 tbsp oil in a large sauté pan or casserole over a medium heat. Add the courgette, season and fry for 5 minutes, stirring occasionally. Add the garlic and fry for 5 minutes more until starting to turn golden. Tip into a bowl and set aside.
2. Meanwhile, cook the pasta according to pack instructions, then drain and rinse under cold water and divide between 4 bowls.
3. Add another 1 tbsp oil to the pan, then lower the heat to medium and gently sweat the leeks until wilted (about 5 minutes). Tip in the stock, bring to the boil and simmer for 2-3 minutes, then stir in the lemon juice, return the courgettes to the pan and heat through. Ladle over the pasta, and top with basil, cheese, a drizzle more oil and black pepper.
Cook’s tip Ditaloni rigati is a small type of pasta which is great for soups. You could also use pasta shells or gluten free fusilli, or any other shape you have in the cupboard. Feel free to add whatever vegetables you have in your fridge, and if you can’t get hold of any low-in-salt Cooks’ Ingredients stock, just use stock cubes or whatever you have available.
Typical values per serving:
1 of your 5 a day; low in saturated fat; source of fibre.
This recipe was first published in April 2020.
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