Courgette Thyme & Mint Soup

A Stokes recipe by our Resident Chef

  • Serves 6 - 8
  • 30 Minutes
Taste without compromise

What you'll need

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Jar 195g
Case 6x 195g
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  • 6 Medium Courgettes.
  • 2 white onions peeled & diced.
  • 8 Springs Fresh Thyme
  • 2 Flat Mushrooms sliced.
  • 2 Pints vegetable stock
  • 200ml Double Cream
  • 100g unsmoked bacon / Pancetta, diced (Optional)
  • 150g Cheddar Cheese, grated.
  • 4 Tablespoons Stokes Mint Sauce
  • 50g Butter

If your courgettes are quick dark, remove the skin using a vegetable peeler as dark skin can cause the courgettes to become a little bitter. Our Mint Sauce made with sweet garden mint, white wine vinegar and unrefined raw cane sugar for simply delicious twist on the classic.


  1. Cut the ends of the Courgettes and cut the courgettes into about 1cm dice.
  2. Heat the butter in a deep saucepan and once melted, add the onion and bacon and cook for about 5 minutes until they start to soften.
  3. Add the courgettes, mushroom & thyme and cook over a low heat for about 10 minutes, stirring occasionally. This will allow any excess water to be cooked out of the courgettes.
  4. Once cooked down, add the stock and bring to a simmer. Season with salt & pepper and simmer for 20 minutes until the courgettes have softened. Add the cheese and stir in until melted.
  5. Remove from the heat and stir in the double cream.
  6. Transfer the soup to a food blender and blend until smooth. (You may need to do this is a couple of batches.
  7. Once blended smooth, check the seasoning and stir in Stokes Mint sauce to finish. If the soup is a little thick, don’t worry. Just let it down with a little more stock.
  8. Serve immediately with warm crusty bread.