courgette and avocado soup
  • Serves 4
  • Level Easy
  • Prep Time 15 mins
  • Cook Time 10 mins
  • Suitable for Dairy Free Gluten Free Sugar Free Vegans Vegetarians

Spicy Courgette and Avocado Soup

Who says soup is just for the winter? Not us.


  • 2 courgettes, roughly chopped
  • 6 spring onions, chopped
  • 500ml of vegetable stock
  • 1 cucumber, diced
  • 1 small bunch of coriander, lightly chopped
  • 1 lime, juiced
  • 1 medium avocado, chopped
  • Cashew cream to taste
  • half a tsp of Bonallack Great Granola Dukkak

Special Equipment

  • Blender

How to Make It

  1. In a large saucepan, add courgettes, half of the spring onions and pinch of dukkah and bring to a boil. Reduce heat to a simmer and cover with a lid for 5 minutes or until the courgettes are tender. Then remove from heat and let cool for 30 minutes.
  2. Add the remaining onions, cucumber, coriander, half of the lime juice, and pinch of salt in a bowl and toss the mixture well. Once cool, cover with cling film and put in the fridge.
  3. Blend the remaining lime juice, the avocado, a pinch of salt and the courgette mix and process until smooth. Cover and put back in the fridge to completely chill for approximately 2 hours.
  4. Serve cold in soup bowls with cucumber salsa on top. Drizzle with cashew cream if wanted.