Courgette Soup with sour dough croutons and salad

Courgette Soup, Sour dough croutons, Grated cheese served with salad mix, beetroot crisps and local sour dough bread

Ingredients: (Serves 4 people)

  • 500g of courgettes
  • 2 medium sized potatoes
  • ½ teaspoon of dried red chillies
  • 2 tbsp olive oil
  • 2 cloves Garlic
  • Thumbnail of grated fresh ginger
  • 1 Medium onion
  • 1 organic veg stock cube
  • 2-3 chopped spring onions
  • Fresh parsley for soup and garnish
  • Chopped up pieces of sour dough bread
  • Olive oil, crushed garlic clove, salt & pepper
  • 150g Salad Mix, 2 Spring onions chopped,
  • Thinly sliced Beetroot and balsamic vinegar
  • For the dressing; Olive oil, white wine vinegar, crushed clove of garlic, ½ tsp Dijon mustard, squeeze of lemon, some grated fresh ginger,salt & pepper to taste

Method.

  •  Turn on oven, heat to 180c
  • Heat oil in a large saucepan
  • Add dried chillies, onion, garlic, grated ginger. Sweat for a few minutes
  • Add finely diced potatoes cook for another few minutes
  • Add chopped courgettes and spring onion, cook for 5 minutes on medium heat
  • Boil 200ml of water and add the veg stock cube until dissolved
  • Cover the veg in stock add chopped fresh parsley, cover the saucepan and simmer on medium heat for 15 minutes-liquidise and leave on low heat until ready to serve
  • Finely slice Beetroot, place on baking tray with olive oil and balsamic vinegar, salt and pepper-place on middle shelf of the oven for 10 minutes turn half way through.
  • Chop up sour dough bread, cover in olive oil, crushed garlic, salt and pepper-rub all areas of bread in this mix-place on top shelf of oven for 5 minutes before ready to serve soup

 

For the salad

  • Wash salad leaves and add chopped spring onions in a salad serving bowl, prepare the dressing of crushed garlic, salt and pepper, lemon and olive oil etc, add to salad once ready to serve-layer the cooked beetroot crisps on top just before serving
  • Place the soup in a serving bowl, croutons, grated cheese and then a sprig of fresh parsley layered on top before serving.  Cut some extra fresh sour dough to have on the side and serve with a side salad of beetroot crisps and salad leaves.

We hope you enjoy. Thanks for your support of our small business. Please leave feedback on the website blog if you have time to try this recipe.  We would love to hear from you.  Best wishes from Garraí Mara team.

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