Zucchini Velouté (Velouté de courgettes)

 

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Zucchini Velouté (Velouté de courgettes)
Prep Time
10 mins
Cook Time
25 mins
 

A creamy zucchini soup made with zucchini fresh from the garden.

Category: Entree, Soup, Starter
Style: Australian, French, Gluten Free, Vegan Option, Vegetarian
Keyword: Courgette, Soup, Velouté, Velouté de Courgettes, zucchini, Zucchini Soup, Zucchini Velouté
Quantity: 8 serves (1.6 litres)
Author: sbaskitchen
Ingredients
  • 600 g courgette/zucchini chopped
  • 200 g potato peeled and chopped
  • 145 g carrot washed and chopped
  • 75 g onion chopped
  • 75 g tomato chopped
  • 1 garlic clove crushed
  • 20 g butter
  • 600 ml vegetable stock
  • 1 tsp sea salt
  • 1/4 tsp fine ground white pepper
To Serve
  • Greek yoghurt
  • chives finely chopped
Instructions
  1. Place a stockpot over medium head and add the butter and all the vegetables. Sauté for 5 minutes.
  2. Add the vegetable stock and season with salt and pepper. Bring to the boil and cook for 20 minutes, or until all of the vegetables are cooked.
  3. Allow the soup to cool a little and then either using a stick blender, blender, or food processor, puree to a smooth creamy consistency.

  4. Serve hot with a dollop of Greek Yoghurt.

Notes

Instead of Greek yoghurt you can serve with a drizzle of cream.
Substitue the butter with olive oil for a vegan option.

 

Zucchini Velouté with a dollop of Greek yoghurt and freshly snipped chives.

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