Courgette & Sweet potato soup, served with feta and croutons – Vegetarian

This Courgette & Sweet Potato Soup is the perfect example of easy, fast, and healthy comfort food. Smooth, cosy, and naturally creamy, it comes together in no time and feels way more indulgent than it actually is.

Sweet potatoes add fibre, antioxidants, and vitamin A to support digestion and immunity, while courgettes keep things light with vitamin C, potassium, and plenty of hydration. The toppings take it to the next level: salty feta for protein and calcium, crunchy cashews for healthy fats and minerals, and golden croutons for that irresistible crunch.

Vegetarian, nutrient-rich, and satisfying, this soup is packed with fibre, vitamins A and C, and balanced fats, perfect for a quick weeknight meal or a cosy lunch that keeps you full and energised.

Ingredients: (for 3 portions)

• ½ teaspoon sweet paprika, ½ teaspoon ground coriander, ½ teaspoon turmeric, ½ teaspoon cumin, a pinch of ground onion, and a pinch of ground garlic
• 2 garlic cloves
• 1 stock cube
• 1 large sweet potato
• A handful of fresh coriander
• 200 g yellow potatoes
• 1 large yellow onion
• 2 courgettes (zucchini)
• 30 g roasted salted cashews
• 100 g crumbled feta
• Olive oil
• Salt and pepper, to taste
• for the croutons: 2–3 slices of bread, cut into cubes, and 1 tablespoon butter or ghee (optional)
• 1 litre of boiling water

Preparation:

Wash, peel, and cut the vegetables, just like in the photo below.

In a bowl, add the stock cube and pour boiling water over it. Stir well and set aside.

Heat a little olive oil in a deep pan. Add the onion and garlic and cook for 2–3 minutes until soft. Stir in the spice mix and cook for another minute to release the aromas. Add the sweet and yellow potatoes along with half of the courgette cubes, pour in the prepared stock, stir, cover, and let everything simmer for about 15–18 minutes.

In the meantime, prepare the rest of the courgettes for the soup topping. Heat a little oil in a roomy pan, add the courgette cubes, season with salt and pepper, and sauté for a few minutes, stirring from time to time, until they turn golden and nicely browned. Once ready, transfer them to a bowl and set aside.

If you choose to make croutons for your soup, cut a few slices of bread into cubes. Add one tablespoon of ghee (or butter) to a pan and when it’s melted, add and toast the bread cubes for a few minutes, stirring often, until golden and crispy.

Once the vegetables are cooked, turn off the heat and use an immersion blender to blend everything until you get a smooth, creamy soup. Wash and finely chop the coriander, then stir about two-thirds of it into the soup.

To serve, ladle the soup into bowls and top with the sautéed courgette cubes. Sprinkle with crumbled feta, chopped coriander, and chopped cashews.

Serve immediately with warm croutons on the side.

If you try the recipe, let me know how you liked it! 

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