serves / makes 4


For the Soup:

  • 450g tomatoes, quartered
  • 450g courgettes, thickly sliced
  • 1 onion, diced
  • 1 clove garlic, crushed
  • 1/4 teaspoon chilli flakes
  • 850ml vegetable stock
  • 2 teaspoons oregano
  • 2 teaspoons parsley
  • salt and pepper, for seasoning


  1. Heat a drizzle of olive oil in a large pan on a medium heat
  2. Add the onion, garlic and chilli and cook for 2 minutes
  3. Add the sliced courgettes and cook for a further 2 minutes
  4. Add in the tomatoes and cook again for 2 minutes
  5. Pour in the vegetable stock and simmer for 25 minutes
  6. Add in the oregano and parsley and season to taste
  7. Blend the soup until smooth



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