Mamta's Kitchen

Courgette Soup

Courgette Soup

Crispine Ngazhi

This delicious soup is easy to make. The recipe was given to me by the chef at the Bosanga Bush Camp, a sister camp of the Lunga River Lodge, in Kafue National Park in Zambia -Mamta. Serves 3-4.


  • 500 gm. courgettes, sliced with skin intact

  • 1 onion, peeled and thickly sliced

  • 1 tbsp. butter

  • 1 tsp. plain flour (optional)

  • 375 ml. chicken or vegetable stock

  • 150 ml. dry white wine

  • Salt and pepper to taste. You can use a good quality stock granules/cubes instead.


  1. Heat butter in a pan and fry onions until soft.

  2. Add courgette, salt and pepper and cook on low-medium heat for 20 minutes.

  3. Add (sprinkle) flour and stir it in. This soup is quite thick without the flour, so add it if you want a very thick soup.

  4. Add stock and wine and bring to boil. Cook until soft.

  5. Blend until smooth, using a hand held blender or in a liquidizer.

  6. Return to pan, adjust seasoning and consistency. If too thick, add a little more milk.

  7. Heat through but do not re-boil.

  8. Serve hot with a swirl of cream on top, with a bread of choice. You can also serve this soup chilled.

  9. Also see Soup Selection.


  • 1 tsp. dry oregano can be added at step 2.

  • Add 100 gm. dolcelatte or Stilton or another blue cheese or Gorgonzola cheese, at the end of step 4, before blending. Grate/crumble before adding.

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