Carrot and courgette soup

A hand blender transforms this from a standard soup to a 5 star restaurant experience.

Carrot and courgette soup


  • 8 carrots
  • 3 courgettes
  • 1 onion
  • 4 garlic cloves
  • paprika powder
  • soy sauce
  • salt, pepper
  • olive oil
  • vegetable stock
  • pasrley


This is a good way to use leftover courgette after stuffing some.

Multiprocess the courgette, onion and garlic.

Stir fry until they soften. Use a bit of wine if they start sticking to the pan.

Cut carrots in cubes and add to the a pot with boiling water. Add the fried vegetables.

Add a vegetable stock cube, and spices.

After the carrots are soft, add chopped parsley and process with hand blender for a smooth result while still hot.

Serve with crouton.

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