• Course


  • Category


  • Cooking technique


  • Level


  • Prep time

    15 minutes

  • Cook time

    70 minutes

  • Total

    85 minutes

  • Amount

    4 persons

Zucchini soup

Courgettes are a quintessential summer vegetable you can prepare in many different ways when cooking with the Big Green Egg. For example, try making this delicious soup in your kamado. Before adding the courgettes to the Dutch oven, cut them into slices for grilling. This gives the soup a nice, subtle roasted flavour. But first, roast and mash some sweet potatoes to make pretty quenelles for the garnish. Add the finishing touch with the other garnishes to create a luxurious courgette soup 2.0!



  • 3 green courgettes
  • 4 shallots
  • 2 cloves of garlic
  • 1 tbsp olive oil
  • 1 tsp yellow curry paste
  • 1 l vegetable stock
  • 2 tbsp crème fraîche


  • 2 sweet potatoes
  • ½ tbsp extra virgin olive oil
  • 200 g feta cheese


  1. Light the charcoal in the Big Green Egg and heat with the Cast Iron Grid to a temperature of 180 °C.


  1. Place the sweet potatoes on the grill to make the garnish. Roast the potatoes for about 20 minutes until soft. Turn them over occasionally and close the lid of the EGG after each action.
  2. Remove the sweet potatoes from the EGG and put them aside. Turn up the temperature to 200°C. Meanwhile, cut the courgettes into slices about 1.5 cm thick. Peel and coarsely chop the shallots and garlic.
  3. Place the courgette slices on the grid. Close the lid of the EGG and grill the courgette for about 2 minutes. Turn the slices a quarter turn and grill for another 2 minutes. Flip the courgette slices and grill again for 2 x 2 minutes. Close the lid of the EGG after each action.
  4. Remove the courgette slices from the EGG. Remove the grid and place the Stainless Steel Grid in the EGG. Place the Cast Iron Dutch Oven on the grid of the EGG, close the lid and preheat the pan for approximately 5 minutes.
  5. Pour the olive oil into the Dutch Oven. Add the shallots, garlic and curry paste and fry for about 5 minutes until the shallots are translucent. Deglaze with the vegetable stock. Set 8 slices of courgette aside and add the rest to the pan. Close the lid of the EGG and allow the soup to simmer for approximately 10 minutes, briefly stirring the soup after 5 minutes.
  6. Meanwhile, halve the sweet potatoes and scoop out the flesh from the skins. Add the extra virgin olive oil, salt, and pepper to taste and then mash together to a smooth consistency. Place four quenelles of the sweet potato puree on each plate using two teaspoons. Cut the courgette slices you set aside in half, break the feta into pieces and divide among the plates.
  7. Remove the Dutch oven from the EGG, add the crème fraîche to the pan and puree the soup with a hand blender. Carefully ladle or pour the courgette soup into the plates.

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