Courgette, Pinenut, Parmesan and Mint Soup


Preparation info

  • Serves


    as a starter
    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This is a distant cousin of a soup I created for an Air New Zealand menu on fights from London to Los Angeles a few years back.


  • 1 large onion, peeled and finely diced
  • 2 tablespoons extra virgin olive oil
  • ¼ cup finely chopped pinenuts
  • 300 g (10 ½ oz) coarsely grated courgette
  • 600 ml (1 pint) vegetable stock
  • 100 g (3 ½ oz) finely grated parmesan
  • ¼ cup finely sliced mint leaves
  • 60 ml (2 fl oz) sour cream (optional)


    Fry onion in olive oil over a moderate heat until it has caramelised. Add pinenuts and fry until they take on colour. Add courgette and cook, stirring occasionally, for a further 2 minutes.

    Add stock and bring to the boil, then turn to a simmer and cook 5 minutes. Stir in parmesan and mint. Check seasoning. Serve with a dollop of sour cream on top.