This velvety courgette soup is so simple, but so tasty! This recipe serves four people and is ready to serve in no time.
The main thing:
Other stuff:
View the original recipe via:
https://ohmydish.com/recipe/creamy-courgette-soup
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.
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!
Can I replace the crème fraîche with something else?
Instead of crème fraîche you could use single or double cream.
Can I use a different variety of courgette?
In addition to standard (green) courgettes, you could use yellow or white courgettes. You can even use the round varieties of courgette.
Do I have to peel the courgettes?
You do not have to peel the courgettes, but wash them well before use.
