Recipe: “Big Green” cream of courgette soup with spinach and dill (Great Taste Gold winner)

  • 15
  • 4-6
  • Easy
This recipe from Elaine Mason, founder of Edinburgh’s premium soup wholesaler Union of Genius, is perfect for summer. (Or as close as Scotland gets to summer.) The Big Green can be enjoyed hot or cold - try serving it slightly chilled, just below room temperature. It also makes a great starter with a blob of creme fraiche stirred through. Before Elaine started Union of Genius she asked her husband’s colleagues to taste test a few of her recipes and give her anonymous feedback. One of these was a soup with the somewhat lacklustre name: cream of courgette and spinach.  Despite its name, the soup went down extremely well with the tasters, one of whom called it the Big Green.  The name stuck and the soup still ranks highly as one of Union of Genius’ longest-running favourites.

Ingredients

  • 2 medium onions
  • 2 medium leeks
  • 1 medium potato
  • 4 medium courgettes
  • 150g frozen spinach
  • 3 cloves garlic
  • 1.25 litres vegetable stock
  • 250ml whole milk
  • 1 pinch chilli flakes
  • 1 good-sized pinch dried dill weed (or 2 tsp fresh)
  • 25g butter
  • 1 tablespoon olive oil
  • dash double cream
  • freshly ground black pepper

Method

  1. Roughly chop all the vegetables then saute the onion, potatoes, garlic and leeks in oil and butter for 5 minutes until they are sweating nicely.
  2. Stir in the courgettes. Give them a few hearty stirs then add in the stock, milk and chilli flakes.
  3. Bring it back to the boil then simmer gently for about 30 minutes.
  4. Add frozen spinach and stir in vigorously. When it’s melted, blend the soup fully. We suggest using a cup blender for this as it will give you a silkier consistency than an immersion blender.
  5. Once smooth, add the dill weed and cream. Season it with a generous grinding of pepper and serve immediately.

The Big Green should be juicy and a luscious green colour. The chilli should not be noticeably hot, as it’s only there to deepen the flavour. Dill adds fragrance but should not be overpowering.

If you like this recipe, why not consider backing the Union of Genius Kickstarter campaign?

About The Author

Amy Brewer

A part-time soupmonger with Union of Genius, Amy also writes for Edinburgh Foody and Bite magazine. She has an encyclopaedic knowledge of Edinburgh's eating options, achieved through an unrivalled dedication to consuming everything the city has to offer. Amy's three great loves are bacon, craft beer and meal planning.

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About The Author

Amy Brewer

A part-time soupmonger with Union of Genius, Amy also writes for Edinburgh Foody and Bite magazine. She has an encyclopaedic knowledge of Edinburgh's eating options, achieved through an unrivalled dedication to consuming everything the city has to offer. Amy's three great loves are bacon, craft beer and meal planning.