Vegan Cream of Courgette Soup with Dill
The most delicious & easy-to-make vegan cream of courgette soup with dill. A budget-friendly, low calories soup for lunch or dinner.
Servings: 4 servings
Calories: 102kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion (finely chopped)
- 3 stalks celery (finely chopped)
- 2 cloves garlic (crushed or grated)
- 3 medium courgettes (cubed or grated)
- 3 teaspoons dried dill
- 2 teaspoons dried parsley
- 1 litre vegetable stock (3 stock cubes)
- 1 pinch salt and pepper
- 4 teaspoons vegan cream (optional)
Instructions
- In a large pot, warm the olive oil and add the onion, garlic and celery.
- Saute for a few minutes until soft.
- Add the courgette and cook for 2-3 minutes to soften, then add the herbs and the stock.
- Cook for 20 minutes.
- Blend or partially blend with a stick blender and season with salt and pepper.
- Serve each bowl with a swirl of cream.
- Enjoy!
Notes
Calories
- With cream = 102 calories per bowl (with 1 teaspoon of cream)
- Without cream = 88 calories per bowl
- Freshly made vegan courgette soup can be kept in the fridge for 4-5 days (if you don't add the cream.
- Cool the soup by spooning it into one or more airtight containers, then once it is cool, pop the lid on and store it in the fridge.
- If you added cream, only keep for 2-3 days.
- Cool the soup by pouring into a large bowl (it will cool quicker when removed from the pot).
- Once cool store it in the freezer in freezer bags or tubs for 3-4 months.
- To defrost, pop a portion in the fridge overnight, then reheat for lunch or dinner the next day.
Nutrition
Serving: 1 serving | Calories: 102kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1061mg | Potassium: 534mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1003IU | Vitamin C: 30mg | Calcium: 62mg | Iron: 1mg