Courgette soup with goat's cheese pearls

number of people

4 persons Serves 4

preparation time

25 minuten PT25M


  • 50 grams of Bettine Pearls
  • 2 courgettes
  • 1 onion
  • 2 garlic cloves
  • 30 gr flat leaf parsley, coarsely chopped (keep 1 sprig behind for the garnish)
  • 800 ml vegetable stock
  • No fairytales wraps
  • olive oil for frying
  • extra virgin olive oil
  • Pepper and salt to taste

kitchen equipment


Courgette goes well with cheese. The pronounced taste of goat's cheese is a particularly surprising combination, which makes it a very tasty soup.

Cut the courgettes into cubes. Chop the onion and finely chop the garlic. Heat the butter in a soup pan and fry the onion and garlic. 
Add the courgette and fry for 5 minutes. Then add the stock to the pan, add until the courgette is almost covered. Add the parsley and leave the courgette to simmer for 15 minutes. Purée the soup using a hand blender and add salt and pepper to taste. In the meantime, toast the wraps. Sprinkle the Bettine goat's cheese pearls on top. Serve the soup in bowls and garnish with a little extra virgin olive oil, the chopped parsley and the wraps. 

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