Peel and finely chop the onion and garlic. Deseed the chilli and slice it into thin rings; leave the seeds in for more heat.
Wash the courgettes, trim the ends and roughly dice them. As the soup is blended later, the pieces don't need to be even.
Heat the olive oil in a saucepan and soften the onion, garlic and chilli briefly. Add the courgette and fry briefly until everything smells fragrant.
Stir in the passata, vegetable stock and oregano. Bring to the boil once, then cover and simmer over a low heat until the courgette is soft.
Take the soup off the heat and blend until smooth. Season to taste with salt and pepper until the acidity, heat and seasoning are well balanced.
Serve hot. Finish with a little olive oil or a few fresh herbs, if you like.
Good to know
This soup is clear, punchy and pleasantly warming. The courgette makes it soft and rounded without feeling heavy.
Swaps
Courgette → cauliflower (more fibre and a little more vitamin C). Chilli → mild pepper (milder, with vitamin C). Vegetable stock → homemade stock (often fewer additives). Oregano → thyme (similarly aromatic, with its own plant compounds).
Allergens
Vegetable stock often contains celery (a major allergen); if you have a celery allergy, use a stock without celery. Reduce the chilli a lot for children, and during pregnancy serve it piping hot.
