At this time of year, regardless of what you try to do, you get a glut or a dearth of courgettes. If its a “good year” its a glut, if its a “bad year” there aren’t enough. This year its a glut. So, you pick them small (when you can eat them almost whole) then you miss some and the result is something approaching marrow size very quickly.
Soup is always a reasonable solution, make it in large(ish) batches, eat it two days in succession and freeze the rest for another day. Alternatively if production is out of control, make, freeze, make, freeze until the freezer is full then you have to think of something else.
This recipe is good in that it makes a hearty soup and the amount of courgette you add is up to you. With large courgettes cut out the middle seedy bit which means that there’s more courgette skin and a heartier soup.
The ingredients in italics are from our garden.
Ingredients (for two)
- 1 Onion;
- 2 Sweet Potatoes;
- 2 large or 4 small courgettes (more if you want);
- Vegetable Stock;
- 1-2 tsp Garlic paste;
- 1 tsp Ginger;
- Oil to fry
Soup & Bread
Method
Chop the onion & fry gently for a few minutes to soften. Add the roughly chopped sweet potato, courgettes, garlic and ginger and fry for a few minutes longer.
Add the stock, season with black pepper and simmer for 15 minutes or so.
With a stick blender whizz it to a soup.
There you are, more courgettes used in a tasty summer soup.