Garden Fresh Courgette Herb Soup Recipe

Name: Garden Fresh Courgette Herb Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Fusion
Ingredients: - Schwartz Flat Leaf Parsley; 500 g Planet Organic Courgettes 500G; 1L Unsweetened Almond Milk; 50 G Vandevi Asafoetida 50g; - Filippo Berio Garlic Flavoured Olive Oil; - Jalpur Cumin Seeds; 100 G East End Ground Coriander; - Nearly Naked Veg Basil 100g; 50G Pepper Black Ground BWFO; 250 Ml PLJ Lemon Juice Original Sharp 500ml; 1kg 1kg Green Pepper; 400 g Trs Turmeric Powder 400G; 750 G Top-Op Table Salt Drums

Fusion cuisine · 120 calories

About this recipe

Garden Fresh Courgette Herb Soup is a delightful fusion recipe that combines the vibrant flavors of fresh courgettes and herbs to create a warm, comforting dish perfect for any occasion. Designed to meet Jain and diabetic-friendly dietary requirements, this soup is light yet hearty, bursting with garden-fresh goodness. Subtle spices and creamy textures make it a crowd-pleaser that’s easy on the budget and quick to prepare, ideal for those seeking a wholesome solution to their comfort cravings. Serve steaming hot for a nourishing and satisfying meal that will leave everyone asking for seconds. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

- Schwartz Flat Leaf Parsley
500 g Planet Organic Courgettes 500G
1L Unsweetened Almond Milk
50 G Vandevi Asafoetida 50g
- Filippo Berio Garlic Flavoured Olive Oil
- Jalpur Cumin Seeds
100 G East End Ground Coriander
- Nearly Naked Veg Basil 100g
50G Pepper Black Ground BWFO
250 Ml PLJ Lemon Juice Original Sharp 500ml
1kg 1kg Green Pepper
400 g Trs Turmeric Powder 400G
750 G Top-Op Table Salt Drums

Instructions

1. Heat olive oil in a large pot over medium heat and add cumin seeds. Allow them to crackle for 30 seconds, then stir in asafoetida for an aromatic base.
2. Add diced courgettes and green bell pepper to the pot. Sprinkle in turmeric powder, coriander powder, salt, and black pepper. Sauté for 5 minutes, stirring occasionally.
3. Pour in almond milk and bring the mixture to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the courgettes are tender.
4. Remove the pot from heat and use a blender to puree the mixture until smooth. Return the soup to the pot and reheat gently on low heat.
5. Stir in chopped parsley, basil, and lemon juice. Adjust seasoning if needed and simmer for an additional 2 minutes.
6. Serve the soup hot in bowls, garnished with a sprinkle of fresh parsley or basil for added freshness.