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Courgette Soup

Brought to you by @Kierenmayers, this soup recipe is the perfect antidote to a cold and wet autumnal day.  

Serves 4 Total Time  1hr


  • 2 tbsp of rapeseed or light olive oil
  • 2 large onions, sliced
  • 2 garlic cloves, minced
  • 1 red chilli, finely chopped (remove seeds if you don’t like it spicy)
  • 6 medium tomatoes (a good way to use up old soggy toms), roughly chopped
  • 1 litre of vegetable or chicken stock
  • 2-3 decent fistfuls of young green courgette leaves
  • 2 tbsp of crunchy peanut butter (optional)


  1. Heat the oil in a deep pan and sauté the onions, garlic, and chilli without colouring for 5 mins. 
  2. Lower the heat and add the chopped tomatoes. Cook down until pulpy and simmering for 10–15 mins, stirring occasionally so it doesn’t stick, 
  3. Add the stock and courgette leaves, turn up the heat until simmering. 
  4. Put a lid on the pan and cook for 30 mins. The courgette leaves will soften and darken a little (like cooking spinach).
  5. After cooling the mixture (to avoid any scalding splash-back), blend the soup together. 
  6. Stir in crunchy peanut butter if preferred and season to taste.

Cook’s tip: Pick the courgette leaves near the top of the plant, towards the end of the season.

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