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Baby Courgette Soup with homemade Grissini
45 Mins

Baby Courgette Soup with homemade Grissini

Onken Natural Set Yogurt gives this soup a creaminess, while still remaining light. Elevate your soup so it looks straight out of a restaurant by swirling through yogurt, a drizzle of basil oil and a few small basil leaves.

Here's what to pre-prepare:

  • The soup can be pre-made and stored in the fridge until ready to reheat, garnish & serve.
  • The grissini and basil oil can be made the day before and stored separately too.
Baby Courgette Soup with homemade Grissini
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  • 2 Tbsp Olive Oil
  • 1 Brown Onion, finely sliced
  • 1 Large Garlic Clove, crushed
  • 670g Baby Courgette, trimmed and finely sliced
  • 670ml Hot Vegetable Stock
  • 3 Basil Leaves, plus a handful of small leaves for garnish
  • 130g Onken Natural Set Yoghurt, plus extra to serve

For the grissini

  • 116g Self raising flour, plus extra for dusting
  • 100g Onken Natural Set Yoghurt, plus extra to serve
  • 0.25 Tsp Fine Sea Salt

For the basil oil

  • 6 Basil Leaf
  • 2.5 Tbsp Extra Virgin Olive Oil


  • Step 1

    Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for around 10 minutes, stirring frequently until softened and lightly golden. Add the garlic and cook for a further minute.

  • Step 2

    Add the courgette, season with a little salt, stir well to coat in the oil, cover the pan and cook for 25 minutes, stirring occasionally, until the courgette is falling apart and is lightly coloured.

  • Step 3

    Add the vegetable stock and first portion of basil leaves and simmer for a further 10 minutes. Blitz in the pan using a stick blender until smooth. The soup can be made up to this stage one day in advance.

  • Step 4

    Whilst the soup is cooking, make the grissini. Preheat the oven to 240C/220C Fan/Gas Mark 9. Line 1-2 large baking trays with baking parchment. Combine the flour, Onken Natural Set Yogurt and sea salt in a large mixing bowl and bring together using a wooden spoon or your hands to form a dough. Take a small piece of dough (around 30g) and roll out on a lightly floured surface until long and thin. Place on the baking tray. Repeat with the remaining dough to get 2 long grissini per person. Bake in the oven for 12-15 minutes, until golden and firm. Leave to cool. These can be made up to two days in advance. Store in an airtight container.

  • Step 5

    To make the basil oil, place the olive oil and basil into a small blender and blend until fully combined. Strain through a small sieve into bowl. Cover the bowl with clingfilm and store in the fridge for up to 2 days.

  • Step 6

    When ready to serve the soup, re-heat the soup until hot. Remove the pan from the heat and whisk through the Onken Natural Set Yogurt. Season to taste. Divide the soup between shallow bowls. Swirl 1/2 tbsp of Onken Natural Set through each soup, drizzle with a little of the basil oil and garnish with a few basil leaves. Serve each soup with 2 breadsticks per person

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