Creamy courgette soup vegetarian

Preparing the soup – 10 minutes

Peel 2 cloves of garlic and 2 onions and dice finely. Wash the courgettes and cut them into large chunks (the vegetables are going to be puréed, so the pieces do not have to be particularly small or neat).

Tip: Keep a few, more finely chopped, cubes of courgette to one side. Sauté them briefly in a small dash of olive oil. Use these pieces of courgette as a garnish; they also give the soup an extra "bite".

Add a splash of olive oil to a large saucepan and heat over a medium heat. Sauté the garlic and onion for a few minutes, until translucent. Add half a teaspoon of curry powder and fry for a few minutes, stirring well.

Finishing the creamy courgette soup – 15 minutes

Briefly sauté the chunks of courgette and add a litre of vegetable stock. Bring to a boil and cook until the courgette is tender (around 15 minutes).

Taste the soup and season with salt and pepper. Add crème fraîche to taste. Purée to a creamy consistency using a stick blender.

Serve with an extra spoonful of crème fraîche and, if desired, the finely diced courgette cubes. Enjoy your meal!