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Mediterranean courgette soup



بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته

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While I love all that summer has to offer. Each and every year I eagerly anticipate its arrival, joyfully settle into its long sun-kissed days, and hold it tight as it slowly tumbles into Fall. And yet, I still find myself craving a good, warm soup.

In the cooler months, my soup pot works on overtime simmering great, hearty soups filled to the brim with lots of chunky, fresh meat and root vegetables... I can already hear them calling my name. And yet, loyal to the fleeting nature of our long and lazy, hot and humid  Mediterranean summers, I make a concerted effort to silence their pull for there is much to love about a great summer soup!

Summer soups, in my humble opinion, work beautifully if they headline a garden-fresh flavour -- whether its tomatoes or courgette, aubergine or carrots-- it's all about letting that one veggie shine. And, surprisingly, most of these headlining vegetable soups perform equally well served up cold or warm. 

Today, while we are still enjoying summer here in Algeria, I share one such simple summery soup with you all!


            BRADJ
 Algerian semolina and orange 
blossom date filled bar cookies
This naturally sweet and fragant bar cookies are a prefect filling with a warm cup of milk or mint tea to celebrate SPRING! 
Active prep time: 15 mins | Inactive prep time: 0 mins| Cook time: 10- 15 mins | 
serves: 4 - 5

You'll Need >>
DOUGH
    • 1 liter - 4 cups chicken stock
    • 500g  - 1 lb courgettes
    • 1 large onion, minced
    • 3 cloves of garlic, minced
    • 2 sprigs of fresh thyme
    • 1 bay leaf
    • 2 TBS of butter or olive oil
    • salt/black pepper (to taste)
    • spoonful of Labneh as garnish
      --------------------------------------------------------------------------------------------------------------------------
      Make it >>
    1. CLEAN the courgettes by washing them and removing any blemished area. Slice them into quarters.

    2. HEAT the butter or oil and add the onion and garlic to sauté for a few minutes until soft and translucent . Be careful not to burn the garlic. 

    3. ADD in the courgettes to fry (for about 3-5 minutes) Then, add in the herbs and stock in and cook for 10 minutes until the courgettes are tender. Once cooked, remove the thyme and bay leaf.

    4. POUR the mixture in a blender or use immersion blender and purée.
    5.  
    6. LADLE into bowls, then garnish each bowl with a spoonful of labnah..
    7. ------------------------------------------------------------------------------- >> Kitchen Tips

      Variation
      Optionally, instead of labneh you can use fromage frais, crème fraîche or sour cream as the garnish.

      Time-Wise
      This like almost all soups is easy to prepare in a pressure cooker (cocotte) or slow cooker.
      category: spring, summer, soup, Mediterranean




    Do you make soup in the summer? What's your favourite summery soup? 



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  • 4 comments:

    1. salam alaikum henia,

      you know i never have thought about a summer soup before, in my head all soups belong to winter BUT i make them all year round lol

      Apart from french onion soup and carrot/coriander soup i haven't really made an effort with vegetable soups so inshaAllah i will give this a go one day

      jazakAllahu Khayran

      ReplyDelete
    2. Mmm sounds nice - never had this before!

      ReplyDelete
    3. Salaam Karima and Asmaa,

      Yes I've been converted ... to eating soups also in the summer living here in Algeria. Very nice actually ... and easy light meal!
      Enjoy!

      ReplyDelete
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      ReplyDelete

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