Okey, this might be more of a summer kind of soup, but a few weeks ago I went out to party with a friend for her birthday and for some reason soup sounded like a great idea for the day ‘after’.

I was in bed by 6:30 and woke up around 9:15 again. Now I did plan on waking up before 12:00 since I wouldn’t be able to sleep at night otherwise and I had to be at work on monday I didn’t really expect to wake up this early. So turns out, making the soup the day before was a great idea. I pretty much spend the whole day in my pj’s on the sofa watching silly tv-shows.

Anyhow: soup!

What do you need (2-4 bowls)courgettesoup1

  • 2 zucchini’s
  • 1 packet of cooking cream (I used a rice based)
  • 500-750 ml of vegetable stock.


Cut the zucchini’s into small bits (leave the skin on, otherwise you’ll be left with a very white soup) and heat a little bit of oil in a pot with a thick bottom. Bake the zucchini until they have soften up a bit. Add the vegetable stock and cook for about 15-20 minutes until the skin of the zucchini has gotten soft.


Take to pot of the heat and use a blender to blend into a nice smooth soup. But back on low heat and add the cooking cream. Mix well and leave to simmer for another 5 minutes. Serve with bread or as a starter for a summer dinner. I served mine with a part of the pizza bread I ‘ll post later this week.