• Studio 19

Mexican Courgette Soup

This is a great soup to make when your friends bring over the marrows they've grown in their garden and you've got too many to store in the fridge. We all have those friends!

Shopping list

Olive Oil

4 - 8 Cloves of Garlic

2 green chillis (1 if you don't like the heat)

750g courgette

3-4 ripe Tomatoes

Salt and pepper



  1. On a medium head, warm some olive oil in a large pan and add the garlic and chilli.

  2. We love garlic so we use 8 cloves of garlic but if you want to dial it down try 4 to begin with. Cook for a minute or 2 without colouring then add the chopped Courgette and Tomato.

  3. Season well with salt and pepper.

  4. Cook on a medium heat for 30 mins stirring occasionally.

  5. After 20 mins add around 300 ml water.

  6. Blitz with a stick blender for 15 - 20 seconds. You want this soup to be thick and lumpy, don’t blend into a smooth soup. 

  7. Serve in bowls and sprinkle over some chopped Coriander. (other herbs like mint and basil work well too).


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