Zucchini Velouté (Velouté de courgettes)
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)
- 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
- Greek yoghurt
- chives finely chopped
Place a stockpot over medium head and add the butter and all the vegetables. Sauté for 5 minutes.
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.
Allow the soup to cool a little and then either using a stick blender, blender, or food processor, puree to a smooth creamy consistency.
Serve hot with a dollop of Greek Yoghurt.
Instead of Greek yoghurt you can serve with a drizzle of cream.
Substitue the butter with olive oil for a vegan option.