Courgette (Zucchini) Soup
By Jackie Johnston
3 large courgettes (zucchini)
Large white mushrooms – 9 more or less, according to taste preference
Vegetable stock 2 1/2 cups
1 tbsp. light cream cheese
Chop courgette and mushrooms into large chunks.
Place in large saucepan with vegetable stock.
Bring to a boil. Reduce heat and simmer for 20-30 minutes.
Add cream cheese. Cool slightly before transferring to a blender or food processor to puree.
Add salt and pepper to taste.
Soup can be served either hot or cold.
Optional: Sprinkle with freshly grated parmesan cheese and/or 1 tbsp. of Greek yogurt or low-fat sour cream.
COURGETTE finds its origin in France as a diminutive of gourd, from the Latin, Cucurbita. The British (particularly New Zealand) appropriated the name, courgette for zucchini. People in the UK refer to courgettes as vegetable marrows. The zucchini or courgette, is a summer squash which often grows to nearly a meter in length, but is usually harvested at half that size or less (younger, smaller zucchinis tend to be sweeter). It is a hybrid of the cucumber. Zucchini can be dark or light green. A related hybrid, the golden zucchini, is a deep yellow or orange color. Zucchini should be stored for no longer than three days. They are prone to chilling damage which shows up as sunken pits in the surface of the fruit, especially when brought up to room temperature after cool storage.
Zucchini is low calorie and rich in riboflavin, a B vitamin needed for red blood cell production and for converting carbohydrates into energy.
A large zucchini provides about 27% of your daily riboflavin requirement and is only 52 calories. It is also a great source of vitamin A and vitamin C.