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Vegan courgette soup with roasted garlic served
Silky vegetable cream soup served in a white bowl

Creamy Vegan Courgette Soup with Garlic Chips

Author: Flavelo
Recipes Vegetarian & Vegan Soups
Courgette itself has a neutral taste, but that is also its advantage: it's the perfect carrier for other, more distinctive flavours. In this soup, the deep, sweet aroma of roasted garlic and the richness of coconut milk transform the courgette into a rich, silky cream soup. Simple, elegant, and surprisingly tasty.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 260 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Pot
  • Stick blender
  • Small frying pan for roasting garlic

Instructions

1 ✓

Wash and dice the courgettes (no need to peel, the skin gives a nice green colour). Chop the onion and 3 cloves of garlic.

Tip: If the courgette is old, cut out the seedy centre as it can be bitter.
2 ✓

Sauté the onion and garlic in 2 tbsp oil in the pot until soft.

Tip: Don't brown them, as it discolours the soup.
3 ✓

Add the courgette, toss, then pour in the stock. Cook for 15 minutes until the courgette is completely soft.

Tip: Courgette cooks fast; don't overcook it to keep the fresh flavour.
4 ✓

Remove from heat, pour in the coconut milk, and blend until completely smooth.

Tip: Work with the stick blender below the liquid surface to aerate the soup, making it frothy and light.
5 ✓

Slice the remaining 2 garlic cloves thinly. Fry in the remaining 1 tbsp oil in a small pan until golden brown (crisp like chips).

Tip: Watch out, garlic burns in an instant! As soon as it's brown, remove from the oil.
6 ✓

Serve the soup topped with the garlic chips and fresh parsley.

Tip: The texture of the crispy garlic contrasts wonderfully with the creamy soup.

Recipe FAQ

Won't it be too garlicky?
During cooking and roasting, the pungent taste of garlic (allicin) breaks down and gives way to a softer, sweet flavour. So it won't be overpowering, just aromatic.

Ingredients

  • 500 g Young courgettes
  • 1 pc Red onion
  • 5 cloves Garlic (3 for the soup, 2 for topping)
  • 200 ml Coconut milk
  • 500 ml Vegetable stock
  • 3 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 tsp White pepper
  • 1 bunch Fresh parsley