A great way for all the gardeners to use up their excess courgettes! Living in Yemen the markets are full of lovely honey coloured courgettes and I made this soup often. I haven't tried it with green courgettes but am sure it would work.
MethodIn a large saucepan, melt the butter, add the onions and cook until soft, add the garlic and the courgettes, just cover with the stock, bring to a simmoer and gently cook for 20 minutes or until the courgettes are just tender. Add the cream cheese and plenty of seasoning. (it needs salt to bring out the flavour) Whizz with a stick blender or blend in a processor. I have frozen this soup and it does freeze well.
Recipe images are not uploaded yet.
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
Most Popular recipes
Meat Free Monday
Win a £200 supermarket voucher courtesy of Rapeseed Oil Benefits!
Win one of ten pairs of tickets to see Taken At Midnight. Enter now!