Fresh, light, and finished with a golden snap – this courgette and mint soup is the kind of bowl that feels as good as it tastes. It’s quick, it’s nourishing, and it proves that humble ingredients can turn into something elegant with the right little twist.
Why Courgette and Mint
Courgettes are one of those vegetables that quietly hold their own. Add mint into the mix and suddenly you’ve got a courgette and mint soup that feels fresh, bright, and full of life. It’s the kind of bowl that tastes like summer, even when the skies outside are grey.
The Parmesan tuile? Now isn’t that just a little fancy! But in the best possible way. Crisp, salty, and utterly addictive!
A Delicious Soup For The Season
As the seasons turn, I always find myself reaching for soup. There’s something about the ritual of blending veg into a silky bowl that feels right as the air cools and evenings draw in. This courgette and mint version is a lovely in-between.
And here’s a thought: serve it warm with a Parmesan tuile for that cosy, end-of-summer comfort, or let it cool to room temperature for a playful nod to gazpacho.
A Hint Of The Mediterranean
There’s a whisper of the Med in every spoonful of this soup. Courgette and mint carry the brightness of long market mornings – crates stacked with green veg still beaded with dew, herbs bundled tightly with twine. The Parmesan tuile, meanwhile, has its roots in those carefree evenings where nibbles arrive crisp and golden alongside a cool glass of wine.
Serving Suggestions
Soup is never just soup in my world. Here’s how to take it up a notch:
- As a starter: Pour into little cups and top with a mini Parmesan shard – it’s dinner party chic without the faff.
- For lunch: Add a chunk of crusty bread and maybe a dollop of Greek yoghurt swirled in.
- Flex it: Skip the Parmesan tuile for a vegan option, or swap in a vegan cheese alternative.
Hey Lolly’s Kitchen Tips
- Go seasonal: Swap courgettes for peas or broad beans when they’re at their best.
- Batch cook: This soup freezes beautifully – stash portions away for busy weeks.
- Play with herbs: Basil or dill can work just as well as mint if that’s what’s on hand.
If you loved this, you might also fancy my Courgette Lemon Ricotta Rigatoni
And if you’d like to see this soup come together step by step, you can catch it over on my TikTok channel, where the real kitchen magic come to life!
Ingredients
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For The Soup
- For The Parmesan Tuiles
Instructions
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For The Soup
- Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking gently until softened and fragrant. 1) Stir in the courgettes and cook for 5–6 minutes until starting to soften. 2) Pour in the stock and simmer for 10–12 minutes until the courgettes are tender. 3) Add the mint leaves and blend the soup with a stick blender until smooth. (add in the optional cream and butter here if desired) For The Parmesan Tuiles
- Preheat the oven to 200°C (180°C fan). Line a baking sheet with parchment. 1) Place spoonfuls of grated Parmesan onto the sheet and flatten into thin rounds. 2) Sprinkle lightly with cracked black pepper. 3) Bake for 5–7 minutes until golden and crisp. Allow to cool on the tray. To Serve
- Ladle the soup into bowls, drizzle with olive oil, garnish with fresh herbs, and finish with a Parmesan tuile on the side.
Notes
Recipe Notes For a lighter, gazpacho-style twist, serve the soup at room temperature. Add a swirl of Greek yoghurt or crème fraîche if you prefer tang over creaminess. This soup freezes beautifully — make a double batch and save portions for busy weeks. For a vegetarian-friendly tuile, ensure you use vegetarian Parmesan or a hard cheese alternative.
