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    Courgette & cauliflower soup

    Serves 4-6

    15ml/ 1 tbsp olive oil

    400g/ 2 courgettes sliced

    500g/ 1 med cauliflower chopped, include some stalks and leaves

    2 bay leaves

    20g/1-2 tbsp fresh herbs e.g. chives, parsley, thyme, or ½ tbsp dried mixed herbs

    2 vegetable stock cubes (eg Kallo) or 4tsp Marigold Bouillon powder

    1 litre water

    Freshly ground black pepper to taste


    1. Wash and chop courgettes and cauliflower.
    2. Wash fresh herbs.
    3. Heat oil in large saucepan and add cauliflower, stir fry for 1-2 minutes.
    4. Add stock and bay leaves, cover and simmer for about 7 minutes until cauliflower is nearly cooked. Remove bay leaves.
    5. If using dried herbs, add now.
    6. Add courgettes, bring to the boil, cover and simmer for about 5 minutes until vegetables are soft.
    7. If using fresh herbs, add now. Snip chives into the pot, add parsley (include stalks) and thyme leaves.
    8. Liquidise and add freshly ground black pepper to taste.