Courgette and lemon soup

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      50 min

Appears in
Lucy's Food: Minimum Effort, Maximum Impact!

By Lucy Cufflin

Published 2013

  • About

This is another recipe from Turkey – we did have a lot of courgettes in our garden! This soup sometimes had rice or chickpeas added for a bit more bulk, but I quite like it as a thinner soup, which is especially good in summer.


  • 3 courgettes, washed and chopped
  • 2 tablespoons olive oil
  • 1 onion, peeled and chopp


  1. Fry one chopped courgette in a large saucepan with 1 tablespoon of the olive oil until it is well browned. Remove and keep to one side in a small saucepan, ready to reheat.
  2. Put the onion and the remaining olive oil into the large pan, put the lid on and cook for 5 m