Lucy Di Marino

Courgette Soup

A beautifully light, creamy and flavoursome courgette soup, simple to make from a handful wholefood ingredients.

Makes Two Servings


1 tsp rock salt
1 garlic clove
15 ml lemon juice
100 g shelled hemp seeds
270 g courgette
1000 ml water


Set aside 80 g courgette and process the rest of the ingredients until smooth.

Chop the remaining courgette and pulse blend with the rest of the ingredients into a chunky soup.

In a large pan, bring to a boil so that the whole of the surface of the soup is bubbling which takes a few minutes.

Once boiling, cook for 10 minutes to thicken and integrate flavours, neutralising the flavour of the hemp seeds and creating a light and creamy soup.

Serve seasoned generously with black pepper.