Zucchini / Courgette Soup

I took a really long time to blog about this zucchini/courgette soup. This soup was made with the Garlic Cilantro rolls .. which was i think at least 2 weeks back!!!This was the first time i was making anything with courgette and i was anything but confident.And  i had to serve it to N with the garlic rolls.. i knew he would compare it with the courgette soup we had in Ramada recently... hahhaa.. i knew mine would not come close to that ..   .. anyway i took the plunge and decided to try it ..:)

The zucchini or courgette is a summer squash which can reach nearly a meter in length, but which is usually harvested at half that size or less. In a culinary context, the zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the zucchini flower.(Wikipedia)

 I referred many recipes  on the net and decided not to follow any and made my own version!!! Another risk..All in all it was good and i will make it again.. cos it was simple , tasty and healthy and not very heavy...but i may experiment  a little more next time....

Ingredients i used

1zucchini/ courgette- weighed roughly 700 gms
Olive oil- 1-2 tbspn
1 onion chopped
1 tablet of maggi vegetable stock
Pepper( i used black , but would suggest using white)
Salt to taste

How i made it

Heat olive oil in  a deep pan and add the onions and salt and pepper to it. Saute for a minute.The onions do not have to be brown but just translucent.
Then add in the zucchini/courgette which has been sliced into thin rounds and saute them well for about 5-6 minutes. Then pour in the vegetable stock( instruction on packet).I used around 500 ml water to make the stock
Let the courgettes/zucchini cook well in this. 
When the courgettes are cooked  , take it off the stove and blend them with a hand blender and make it into a smooth puree.( i used my mixie to do this)
 Now pour this puree back into the pan and simmer for 10-12 minutes.Adjust consistency by adding more stock.
Next time i am thinking of adding some milk or coconut milk to make it more creamy.

Serve hot  with bread of your choice. I served mine with my garlic cilantro rolls

Notes:

If you can lay your hands on white onions use that.
I did not peel the skin of the zucchini/courgette.