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’s 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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