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)
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
-
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.
-
For Thermomix instructions, see Notes, below.
-
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.
Notes
- Instead of Greek yoghurt you can serve with a drizzle of cream.
- Substitue the butter with olive oil for a vegan option.
- To prepare in Thermomix,
- Place all ingredients, except for the butter, into the TM jug.
- Insert measuring cup into lid.
- Cook 15 min/100˚C/Speed 1
- Add butter.
- Blitz to puree, 1 min/Speed 4 gradually increasing to Speed 8.