It’s the end of July. You know what this means? Courgettes, masses of them. You turn your back on the squash bed for five minutes and before you know it, there are a gazillion courgettes crying out for your attention. Ignore them at your peril!
Courgetti is a wonderful way to get through a glut. You’ll need a spiralizer (we bought a little handheld one from the supermarket last year – just over ten pounds and worth every penny), which magically transforms the humble courgette into a tangle of pasta-like spirals. These can be used in place of spaghetti (just fry the courgetti for a minute before smothering in whatever sauce you fancy) or noodles (great added to a stir-fry), or simply as an alternative way to serve courgettes (a pan-fried sea bass fillet served on a bed of courgetti is soooo good!)
Today, I’m sharing an Asian-style courgetti recipe I’ve developed, which combines all the veggies we’re currently harvesting from the allotment along with some store-cupboard staples to create a beautiful, aromatic soup. It’s really easy, full of vibrant colours and packed with spicy flavours.
Plus, it’ll make a small dent in your courgette glut. That’s got to be a good thing, right?
COURGETTI NOODLE SOUP
Prep/Cooking time: 30 mins Serves: 2
1 large courgette (or two small ones)
2 handfuls of fresh veg, finely chopped*
2 cloves garlic, finely chopped
2 spring onions, finely chopped
1 tbsp coconut oil
1 chilli, finely sliced
400 ml coconut milk
250 ml vegetable stock
1 tsp curry powder
1 tsp turmeric
Splash of fish sauce
Squeeze of lime
Chopped coriander or torn basil leaves to garnish
* (I used the veggies we’re currently harvesting: carrots and chard, along with some mushrooms I found in the fridge. Also, try: peppers, mange tout, peas, beans, spinach, kale, corn – this is a great dish for using odds and ends that need eating up!)
Spiralize the courgette and divide the courgetti between two bowls.
Heat the coconut oil in a pan for a minute or two before adding the garlic, spring onions, chilli, curry powder and turmeric. Cook for 2 minutes over a medium heat, stirring well.
Add the chopped veg and cook for a further 2 minutes.
Add the veg stock and coconut milk, before covering and bringing to the boil.
Reduce the heat, add a generous splash of fish sauce and a good squeeze of lime. Stir and simmer for a further minute before pouring over the courgetti.
Finish with lime wedges and a sprinkling of chopped coriander or torn basil leaves.
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