Courgette and goat’s cheese soup

A velvety courgette soup lifted with a touch of fresh goat’s cheese that adds creaminess and character. Light and smooth, it is a healthy, comforting dinner ready in 25 minutes.

Prep: 10 min  |  Cook: 20 min  |  Servings: 4  |  Difficulty: Very easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, items) use average weights. 163 kcal · 7 g protein · 12 g carbohydrate · 9 g fat

Ingredients

• 4 courgettes
• 1 onion
• 1 potato
• 80 g fresh goat’s cheese
• 1 tbsp olive oil

Method

1. Fry the onion in the oil.
2. Add the courgettes and potato, cut into pieces.
3. Cover with water or stock and cook for 15 minutes.
4. Blend with the fresh goat’s cheese and season.

Nutritional benefits

Courgette is low in calories and rich in water and fibre, making it ideal for weight loss. The potato gives smoothness, and the fresh goat’s cheese adds a creamy touch and protein with far less fat than full-fat cream. A light and tasty soup.

Variations and substitutions

• With soft cheese triangles (La Vache qui rit) or cream cheese.
• Vegan: plant-based cream instead of goat’s cheese.
• With herbs: mint, basil.
• Higher in protein: red lentils.

Storage and make-ahead

Keeps for 3 days and can be frozen (without the goat’s cheese, which you add when reheating).

💡 Good to know

Blend the fresh goat’s cheese straight into the hot soup: it melts and gives a creamy, velvety texture without cream.

Related reading

Discover more vegetarian recipes · weight-loss recipes · gluten-free recipes · healthy & balanced recipes.

Ingredients in this recipe: courgettes · onion · potato · goat’s cheese · olive oil.

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