Courgette & Potato Soup Recipe (Turkish - Patatesli Kabak Çorbası)
This healthy and wholesome Turkish courgette soup uses potato rather than cream and is made more filling for winter with the addition of vermicelli pasta or erişte; a Turkish style egg noodle.
Save
Print
Pin
Servings 4
Ingredients
- 3 medium courgettes (sliced down the middle & cut into half moons)
- 1 large potato (scrubbed & cut into small chunks)
- 1 large onion (peeled & roughly chopped)
- 1 handful vermicelli (or şehriye or erişte)
- 1½ litre chicken stock (or vegetable stock)
- 1 pinch dried mint
- 1 pinch chilli flakes
- salt & pepper (for seasoning)
- 1 wedge lemon (to serve)
Instructions
- Gently heat a glug of olive oil in a large sauce pan and add your onion.
- Sauté your onion until it starts to sweat and turn translucent.
- Now add your courgettes and stir around for a couple of minutes.
- Add your potato and continue to stir your ingredients around so they don't stick to the pan.
- Now add your chicken or vegetable stock.
- Turn up the heat and bring to the boil.
- Add your mint, chilli flakes and salt & pepper.
- Reduce the heat, cover with a lid and leave to simmer for around 30 minutes.
- After 30 minutes, remove from the heat and mash your soup.
- Now add your vermicelli, erişte or şehriye and return to the heat.
- Continue to simmer for around 10 minutes until your pasta or noodles soften.
- Serve your soup with a wedge of lemon and season with additional mint and chilli flakes, if you wish.
Notes
- As with all our recipes, the calories in our courgette soup recipe are approximate.
- If you want to make this recipe even more traditionally Turkish, you can substitute the olive oil for a knob of butter.
- We leave our potato unpeeled for more nutrients but you can peel your potato if you wish.
- We also mash out courgette soup rather than blending. If you like a completely smooth soup, you can blend yours.
Nutrition
Serving: 1Calories: 140kcal
Tried this recipe?Please consider Leaving a Review!
