Mexican Courgette Soup with Roasted Corn and Mint

So I think it’s safe to say that green food has become somewhat of an obsession recently. And, more specifically, green soups.

I don’t know what’s happened to me. A few years ago, I would never have eaten a green soup unless it had cheese in it. And only then. Now I’m all over here going “Oh heyyyyyy, spinach! Get in ma belly!” It’s weird. Or maybe it means I’m becoming a grown up. Same same.

Anyhoo, after my foray with spinach soup the other week, I had a hankering to make another green concoction, this time with the humble courgette (or zucchini for you US peeps). I cook with courgette regularly, using it in stir fries, fajitas and sometimes adding it to chillis or stews. But I never cook dishes where it’s the star of the show. I thought that should change.

This recipe is a Mexican-style celebration of the courgette, creating a soup with a bit of a kick, that is thick and comforting. But to give it more of a twist, I added roasted corn (another great staple of Mexican food) and a garnish of mint to cool down your mouth after the chilli tingle.

If you don’t like your food too spicy, then you can always reduce the amount of chilli flakes or omit them altogether and simply add more seasoning. I’m a spicy food lover, but after having taken almost a month off spice (yes, that’s how much I eat it – I have to take a month off like some addict) because I thought it was upsetting my stomach, I’ve slowly been re-introducing it. And let me tell you, when you haven’t eaten a hint of spice for weeks, *everything* suddenly seems spicy. Now I can sympathise with the people who get the sweats when they look at a tub of chilli powder.

I, however, have eased back into my spice addiction with ease and am taking the reins with this recipe. It is possibly one of the most exciting soups I’ve ever made simply because of the textures and flavours, but it’s also one of the easiest. Seriously, try this Mexican courgette soup with all the trimmings and tell me you don’t love it. You won’t.

Mexican Courgette Soup with Roasted Corn and Mint

Recipe by Julia

Servings

6

servings

Prep time

10

minutes

Cooking time

35

minutes

Ingredients

• 3 tbsp olive oil

• 4 garlic cloves, minced

• 2 tsp red chilli flakes (or 1 small dried red chilli)

• 1kg / 2lb (approx. 3 1/2) courgettes, sliced into sticks

• Salt and pepper, to season

• 140g / 5oz tin sweet corn (or one fresh cob with the kernels cut off)

• Mint leaves, torn, to decorate

Directions

• Preheat oven to 180C / 350F. Add the olive oil to a large saucepan over a medium heat and cook the garlic and chilli for a couple of minutes to soften (but not colour). Add the courgettes and season well.
• Turn down the heat to medium-low and cook for around 20 minutes, then add 450ml (15 fl oz) water and cook for a further 10 minutes. The courgettes should be nice and soft.
• Meanwhile, spread the corn kernels over a lined baking tray and bake in the oven for 12 – 14 minutes, until golden brown.
• Pour the courgette mixture into a blender and blitz for around 20 seconds, until thick and slightly chunky. Return the soup to the pan, season again if needed and reheat, then serve in bowls topped with the corn and torn mint leaves.