Zucchini / Marrow / Courgette Soup

Zucchini soup
This is a quick and easy recipe but it has loads of flavor and is deelicious.

Curry powder: I know that in particular my American friends are not very fond of curry powder, but if you add just a little of the mild stuff you can barely taste it, but it does add an extra level of flavor. Leave it out if you must and add more herbs or some red pepper flakes to add a bit of umpf.

Herb cream cheese: Feel free to add more should you wish. It definitely gives a standard zucchini soup a touch of class.

Marrow / zucchini / courgette: I don't peel them unless the skin is particularly hard and I will also leave the seeds in if they are young. Once they're hard they should be removed as they won't soften and then you'll have bits in your soup. I use lots of small ones if I don't have a big marrow around. This happens rarely as these babies go from tiny to ginormous overnight!

(Serves 6-10 as a starter or 4-6 for a light meal)

1 tbsp olive oil
2 onions
1-2 cloves garlic
1tsp – 1 tbsp curry powder
1 big marrow / zucchini / courgette, cubed
1.2lt/2pints – 1.7lt/3pints stock, vegetable or chicken
200g garlic herb cream cheese, e.g., Boursin
1 bunch fresh parsley OR chives, chopped


1. Sauté the onion and garlic in the oil till soft. Add the curry powder and cook for a minute. Now add the marrow and stock and boil till soft. Once it comes to a boil, this should take about 10 minutes.
2. Puree everything. I use my hand blender as it saves washing up the kitchen machine. If you use a kitchen machine, please use according to the manufacturers instructions to avoid burning yourself.
3. Add the cream cheese and stir to combine. Serve with lots of freshly chopped parsley. I used parsley once and chives once and liked them both very much. I also left them both out on another occasion and it was still really good.

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