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Zucchini Bread


Courgette Soup

Courgettes dont freeze well as they go mushy, but this tastey soup will keep in the freezer for some time.


Serves 4

  • 1 kg courgettes - any size and colour
  • 250g potatoes (suitable for mashing), peeled or scrubbed
  • 2 cloves garlic, peeled & crushed
  • 1 medium onion, peeled & chopped
  • 30ml olive oil
  • 150g soft cheese (see note below for alternatives
  • Handful fresh chives, chopped
  • Handful fresh summer herbs of your choice, chopped
  • 1 ½ pints water (or mild-flavoured stock


  1. Wash the courgettes and chop them into chunks. Cut the potatoes into cubes (smaller than 1 inch).

  2. Heat the oil gently in a large pan. Add the onion and garlic.

  3. Gently cook for about 5 minutes, to soften.

  4. Add the potatoes. Stirr. Cook gently, covered, for about 15 minutes, until about half-cooked.

  5. Add the courgettes and stir. Cook for about 5 minutes until softened, stirring occasionally.

  6. Add 1 1/2 pints of water - just enough to cover the contents of the pan. Bring to the boil and simmer gently for 10 minutes, or until the potatoes are soft.

  7. Remove from the heat and liquidise the soup.

  8. Add the Cheese & herbs.

  9. Season to taste with salt & pepper.

  10. Serve with fresh bread.


About 40 minutes. (Most of this is waiting, so actual preparation time is about 15 minutes


With thanks to the Lottery Awards for All Funds