Coriander and Courgette Soup

Strongly flavoured herbs like coriander can be used to advantage in soup and sauces, where small amounts have a big impact. This recipe is from Mexico.


  • 500 g/ 1 lb2 oz courgettes
  • large bunch of coriander, with roots
  • 3 tbsp olive oil
  • 1.5 litres/ pints light chicken or vegetable stock
  • 225 g/ 8 oz onion, diced
  • 2 small hot chillies, deseeded and sliced into rings
  • 6 tbsp dry mashed potato
  • 60 g/ 2 oz chopped coriander leaves
  • 125 ml/ 4 fl oz crème fraîche
  • salt and pepper
  • little milk (optional)
  • crisp fried tortilla chips (optional)


Cut the courgettes into quarters, then across into batons. Cook with 60–85 g/ 2–3 oz chopped coriander roots, 2 tablespoons water and 1 tbsp of olive oil for 4 minutes in a covered pan over a medium to high heat, shaking from time to time.

Transfer to a blender or food processor, add the stock and whiz until smooth. Reserve.

Sweat the onion in the remaining olive oil until soft and translucent. Add the chillies, mashed potato and the courgette purée. Simmer, stirring occasionally, for 10 minutes.

Stir in the chopped coriander leaves and the créme fraîche. Season and simmer for a final 2 minutes. If too thick, thin with a little milk and serve garnished with tortilla chips if you like.