Courgette soup with fried aubergines and feta
This simple courgette soup is great for a lunch or light evening dinner
Courgette Soup
- Main course
- Serves 2
- Vegetarian
- Ready in about 30 minutes
Equipment
- Chopping board
- Chef’s knife
- Pan
- Frying pan
- Vegetable peeler
- Stick blender
Pantry
- Olive oil (4 tablespoons)
- Salt
- Pepper
Ingredients
2 courgettes
1 aubergine
1 floury potato
1 pack flat leaf parsley
1 pack feta (75 gram)
1 vegetable stock cube
1 onion
1 clove garlic
Method
1
Finely chop the onion and garlic. Peel the potato and cut in cubes. Cut the courgettes into 2 cm cubes and dissolve the vegetable stock cube in 750 ml hot water.
2
Cut the aubergine into 1 cm cubes.
3
Heat a pan with 2 tablespoons olive oil and sweat the onion until soft. Add the garlic and fry for 1 minute. Add the courgette and potato and fry for 2 minutes, add the stock and simmer gently until the courgette is soft.
4
Heat a frying pan with 2 tablespoons olive oil and fry the aubergine cubes until golden brown. Season with salt and pepper. Crumble three-quarters of the feta into the soup and cook for 2 minutes. Finely chop the parsley and stir through the aubergine.
5
Puree the soup with a stick blender or blender. Season with salt and pepper. Divide between 2 bowls. Spoon the aubergine on top and crumble over the remaining feta. Serve with crispy bread.
Courgettesoep
1. Hoofdgerecht
2. Tweepersoons
3. Vegetarisch
4. Bereidingstijd: ca. 30 minuten
Benodigdheden
- Snijplank
- Koksmes
- Pan
- Koekenpan
- Dunschiller - Staafmixer
Voorraadkast
- Olijfolie (4 eetlepels) - Zout
- Peper
Ingrediënten
2 courgettes
1 aubergine
1 kruimige aardappel
1 pakje bladpeterselie (15 gram peterselie) 1 pakje feta (75 gram)
1 bio groentenbouillonblokje
1 ui
1 teentje knoflook
Bereiding
1
Snijd de ui en het knoflookteentje fijn. Schil de aardappel en snijd in blokjes. Snijd de courgette in blokjes van 2 cm. Los het bouillonblokje op in 750 ml warm water.
2
Snijd de aubergine in kleine blokjes van 1 cm.
3
Verwarm een pan met 2 eetlepels olijfolie en smoor de ui zacht. Voeg knoflook toe en bak 1 minuut. Voeg courgette en aardappel toe en bak alles 2 minuten, voeg dan bouillon toe en laat zachtjes koken tot courgette zacht is.
4
Verwarm een koekenpan met 2 eetlepels olijfolie en bak hierin de aubergineblokjes goudbruin, breng op smaak met zout en peper. Kruimel 3⁄4 van de feta toe aan soep en laat 2 minuten koken. Snijd de peterselie fijn en mix dit door de aubergine.
5
Pureer de soep met een staafmixer of in een blender, breng op smaak met zout en peper. Verdeel over 2 kommen, schep de aubergine er bovenop en kruimel de resterende feta er overheen. Serveer met wat brood.
Courgette soup
Courgette Soup
- Main course
- Serves 2
- Vegetarian
- Ready in about 30 minutes
Equipment
- Chopping board
- Chef’s knife
- Pan
- Frying pan
- Vegetable peeler
- Stick blender
Pantry
- Olive oil (4 tablespoons)
- Salt
- Pepper
Ingredients
2 courgettes
1 aubergine
1 floury potato
1 pack flat leaf parsley
1 pack feta (75 gram)
1 vegetable stock cube
1 onion
1 clove garlic
Method
1
Finely chop the onion and garlic. Peel the potato and cut in cubes. Cut the courgettes into 2 cm cubes and dissolve the vegetable stock cube in 750 ml hot water.
2
Cut the aubergine into 1 cm cubes.
3
Heat a pan with 2 tablespoons olive oil and sweat the onion until soft. Add the garlic and fry for 1 minute. Add the courgette and potato and fry for 2 minutes, add the stock and simmer gently until the courgette is soft.
4
Heat a frying pan with 2 tablespoons olive oil and fry the aubergine cubes until golden brown. Season with salt and pepper. Crumble three-quarters of the feta into the soup and cook for 2 minutes. Finely chop the parsley and stir through the aubergine.
5
Puree the soup with a stick blender or blender. Season with salt and pepper. Divide between 2 bowls. Spoon the aubergine on top and crumble over the remaining feta. Serve with crispy bread.
Courgettesoep
- Hoofdgerecht
- Tweepersoons
- Vegetarisch
- Bereidingstijd: ca. 30 minuten
Benodigdheden
- Snijplank
- Koksmes
- Pan
- Koekenpan
- Dunschilleer
- Staafmixer
Voorraadkast
- Olijfolie (4 eetlepels)
- Zout
- Peper
Ingrediënten
2 courgettes
1 aubergine
1 kruimige aardappel
1 pakje bladpeterselie (15 gr)
1 pakje feta (75 gram)
1 groentenbouillonblokje
1 ui
1 -2 teentje knoflook
Bereiding
1
Snijd de ui en het knoflookteentje fijn. Schil de aardappel en snijd in blokjes. Snijd de courgette in blokjes van 2 cm. Los het bouillonblokje op in 750 ml warm water.
2
Snijd de aubergine in kleine blokjes van 1 cm.
3
Verwarm een pan met 2 eetlepels olijfolie en smoor de ui zacht. Voeg knoflook toe en bak 1 minuut. Voeg courgette en aardappel toe en bak alles 2 minuten, voeg dan bouillon toe en laat zachtjes koken tot courgette zacht is.
4
Verwarm een koekenpan met 2 eetlepels olijfolie en bak hierin de aubergineblokjes goudbruin, breng op smaak met zout en peper. Kruimel ¾ van de feta toe aan soep en laat 2 minuten koken. Snijd de peterselie fijn en mix dit door de aubergine.
5
Pureer de soep met een staafmixer of in een blender, breng op smaak met zout en peper. Verdeel over 2 kommen, schep de aubergine er bovenop en kruimel de resterende feta er overheen. Serveer met wat brood.
Haloumi, Courgette and Mint Salad
A light, yet sustaining salad full of zingy flavours.
English
Serves 2
Ingredients
2 courgettes
1 small bunch mint
100g spinach
300g halloumi
sprinkle of chilli flakes
1 lemon
2 tablespoons balsamic syrup
6 tablespoons olive oil
salt and pepper
Method
Coarsely grate the courgette. Pick the mint leaves off the stalks and cut into thin strips.
Mix the grated courgette, mint, spinach, salt and pepper carefully in a bowl. Slice the halloumi.
Heat a non-stick frying pan over medium-high heat. Brush the halloumi with 1 tablespoon olive oil and sprinkle with the chilli flakes. Place the halloumi and half a lemon (cut side down) in the pan with 1 tablespoon olive oil and fry the halloumi for 1 -2 minutes on each side and until the lemon flesh has caramelized.
Check the seasoning of the courgette salad and stir in 4 tablespoons olive oil. Transfer to a serving plate and top with the halloumi. Drizzle with 2 tablespoon olive oil, the balsamic syrup and a squeeze of caramelized lemon juice.
Nederlands
voor 2 personen
Ingrediënten
2 courgette
1 klein bosje munt
100g spinazieblaadjes
300g haloumi
mespuntje chilivlokken
1 citroen
2 eetlepels bakje balsamico stroop
6 eetlepels olijfolie
zout en peper
Bereiding
Rasp de courgette grof. Pluk de muntblaadjes en snijd ze in dunne reepjes.
Meng de geraspte courgette, munt, spinazie, zout, peper voorzichtig om in een kom. Snijd de haloumi in plakjes.
Verwarm een anti-aanbakpan op matig hoog vuur. Bestrijk de haloumi met 1 eetlepel olijfolie en bestrooi met chilivlokken. Leg de haloumi en halve citroen (op de snijkant) in de pan met 1 eetlepel olijfolie en bak de haloumi 1 tot 2 minuten aan elke kant, of tot het goudbruin is en het vruchtvlees van de citroen is gekarameliseerd.
Meng de courgettesalade met zout en peper, 4 eetlepels olijfolie en plaats de courgettesalade op het bord en leg de haloumi erop. Besprenkel met 1 eetlepel olijfolie, de balsamicostroop en knijp een paar citroendruppels er overheen.
Fish in Parmesan Crust with Courgette and Spinach Salad
A really light and satisfying dinner using only just a few basic ingredients.
Serves 2
English
Ingredients
60g finely grated Parmesan
2 plaice fillets of 150g each (or other white fish)
1 egg
1 red chilli
1 lemon
2 courgettes
75g baby spinach
3 tablespoons sunflower oil
2 tablespoons olive oil
4 tablespoons flour salt and pepper
Method
Finely chop the red chilli. Using a vegetable peeler, pull thin ribbons from the courgette, making sure to stop once you reach the seeds. Place the courgette ribbons in a bowl.
Place 4 tablespoons flour on to a plate and mix salt and pepper through. Crack an egg on another plate and beat to loosen. Plaice the grated Parmesan on a third plate.
Heat a frying pan over medium heat with 3 tablespoons sunflower oil. Dust the fish through the flour, then dip in the egg and finally in the Parmesan. Fry the fish on both sides until golden.
Dress the courgette with 2 tablespoons olive oil, lemon juice and chilli to taste, salt and pepper. Mix through the spinach. Divide the salad between 2 plates, lay the fish on the side and serve.
Nederlands
voor 2 personen
Ingrediënten
60g fijn geraspte Parmezaan
2 scholfilets a 150g per stuk (of een andere witvis)
1 ei
1 rode chilipeper
1 citroen
2 courgettes
75g jonge spinazie
3 eetlepels zonnebloemolie
2 eetlepels olijfolie
4 eetlepels bloem
zout en peper
Bereiding
Snijd de rode chilipeper fijn. Trek met een dunschiller lange slierten van de courgettes totdat je bij de zaadjes komt en doe ze in een kom.
Doe 4 eetlepels bloem op een bord en meng er wat zout en peper doorheen. Breek het ei in een ander bord en klop het los. Doe de geraspte Parmezaan op een derde bord.
Verwarm een koekenpan op medium vuur met 3 eetlepels zonnebloemolie. Haal de vis door de bloem, vervolgens door het ei en daarna door de Parmezaan. Bak de vis, aan elke kant goudbruin.
Maak de courgette aan met 2 eetlepels olijfolie, citroensap en chilipeper naar smaak, zout en peper. Meng de spinazie erdoorheen. Verdeel over 2 borden, leg de vis er naast en serveer.
Courgette Carbonara
Serves 2
Ingredients
150 g spaghetti (regular, wholewheat or spelt)
2 courgettes
1 onion
1 clove garlic
3 eggs
50g grated Parmesan
50g grated Pecorino
1 small bunch of basil
3 tablespoons olive oil
salt and pepper
Method
Bring a pan of salted water to the boil. Coarsely grate the courgettes and finely chop the onion and garlic. In a bowl, whisk together 1 whole egg and 2 egg yolks.
Heat a frying pan over medium heat with 2 tablespoons olive oil and sweat the onion for 5 minutes. Add the garlic and fry for a further 1 minute. Add the grated courgette and fry for 3 minutes. Season with salt and pepper.
Cook the spaghetti in the pan boiling water according to the instructions on the pack. Pick the basil leaves. Drain the spaghetti, reserving a cup of the cooking water.
Mix the spaghetti with the courgette mixture. Remove the pan from the heat, add the eggs and half of each cheese. Mix all the ingredients well and add some of the pasta cooking liquid to create a ‘creamy’ pasta. Add some extra salt and pepper if necessary.
Divide the pasta between 2 bowls. Scatter over the basil leaves and sprinkle with the remaining cheeses.
Aubergine Salad with Yoghurt Dressing and Pickled Courgette
This combination takes the humble aubergine and courgette to a new level. At first glance, it may seem like a lot of ingredients but don't let that put you off. A lot of them are store cupboard staples. If you don't happen happen to have them at hand, they are easily available from your local market or supermarket. If you don't want to make the pickle, just use some flash fried thinly sliced courgette or finely shaved raw courgette dressed with some lemon juice and olive oil. This dish is delicious served as a salad or as an accompaniment to grilled lamb cutlets or fish.
Serves 4
Ingredients
3 aubergines
olive oil
salt and pepper
4 spring onions
1 red chilli
1 small bunch flat leaf parsley
1 small bunch basil
1 small bunch mint
Yoghurt dressing
200 g Greek yoghurt
1 lemon
2 tablespoons olive oil
1 tablespoon water (or a little more if required)
salt and pepper
Pickled Courgette
1 large courgette
1 tablespoon salt
70 g demarara sugar
1/2 teaspoon dried chilli flakes
1/2 teaspoon turmeric powder
2 small shallots
250 ml cider vinegar
1/2 teaspoon mustard seeds
1/4 teaspoon fennel seeds
Method
Begin with the courgette pickle. Slice the courgette and shallots as thinly as possible. If you have a mandolin, you can slice the courgette on that, but mind your fingers. Place the courgette and shallot in a bowl with the salt and leave to stand for 15 minutes. Toast the mustard and fennel seeds in a dry pan to release their aromas. Transfer to a bowl and add the remaining ingredients, stirring until the sugar dissolves. Pour off any liquid from the courgette and shallots and place them in the pickling liquid. At least an hour in the pickle would be great before serving. These don't really keep for long and are best eaten on the day they are made.
Now on to the dressing; place the Greek yoghurt in a bowl and grate the zest of the lemon over. Add 3 tablespoons lemon juice (or to taste), 2 tablespoons olive oil, salt, pepper and 1 tablespoon water. Whisk to a smooth dressing. It should have the consistency of thick pouring cream. If it's a little on the thick side, add a little extra water. Set aside.
Slice the aubergine lengthways into 1 cm thick slices. Heat a griddle pan over medium-high heat. Brush the aubergine slices with olive oil and season with salt and pepper. Grill about 4-5 minutes on each side until tender and well marked from the grill. You'll probably have to do this in batches. Transfer the aubergine to a large plate.
Finely slice the spring onions diagonally, finely chop the chilli and pick the herbs off the stalks.
To finish the dish, place the aubergine on a serving platter and spoon over the yoghurt dressing. Scatter over the spring onions, chilli and herbs. Drain the courgettes and shallots from the pickling liquid and lay on top. Serve straight away.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Weekend Lunch
Before you go to the market this weekend and restock your fridge with fresh produce, use up the vegetables you have left in the fridge for lunch. Here are 2 easy ways:
Roasted Vegetables
Heat the oven to 200 C. Roughly chop and aubergine, red pepper, courgette and a couple of red onions. Toss them in a roasting dish with some fresh thyme and a couple of whole, unpeeled garlic cloves, olive oil, salt and pepper. Roast for about 20-30 minutes until the vegetables are tender and tinged with a golden hue. Serve warm or at room temperature.
Aubergine Spread
Take 2 aubergines, and chop them into 1 cm cubes. Heat a griddle pan over medium-high heat. Toss the aubergine cubes in olive oil and grill until tender and coloured. Season with salt and pepper. Place half in a food processor with a couple of tablespoons good mayonnaise, 2 tablespoons olive oil and a squeeze of lemon juice. Pulse to a chunky puree. Transfer to a bowl and fold the remaining aubergine pieces through. Season with salt and pepper and serve.