This is a simple but delicious recipe for one of those evenings where you don’t know what to cook and you don’t have much time to do it either but you don’t want to sacrifice taste or quality. It makes a great weeknight option; besides, you can easily switch courgettes (zucchini) by aubergines, carrots or pumpkin depending on what you have at hand or feel like.
And trust me, if you use any of the above vegetables there’s no need to add cream or potatoes to make this soup creamy, you’ll be surprised by its texture! The trick is to use a lot of the solid ingredient and just enough stock to cover it on the pot.
I started to make this kind of creams mainly to rescue the occasional overstock of fresh veggies (I absolutely refuse to throw food away!) that once in a while happens in my fridge and they rapidly became a favourite in our table.
This is a short post for it is a quick recipe! Would you like to try it?
Preparation time: 15 minutes
Cooking time: 10 minutes in the pressure cooker* or 30 minutes for regular cooking
- a dash of olive oil
- 1 garlic clove, pressed
- 1 onion, chopped
- 4 medium courgette/zucchini, sliced
- Salt to taste
- 1/2 teaspoon of chilli powder (or to taste)
a pinch of:
- cinnamon powder
- black pepper
- 1 litre vegetable stock
- Grana Padano or Parmigiano Reggiano cheese strips to garnish; I make mine with a vegetable peeler (or a vegan cheese for the vegan option).
Heat the oil in a cooking pot (the pressure cooking pot if using) and sauté the onion and garlic until translucent. Add the courgette, season with salt and all the spices and stir to combine.
Pour the stock, cover, bring to a boil and simmer for 10 minutes under high pressure if using the pressure cooker* or around 30 minutes or until the courgette have soften if cooking regularly.
*Always follow your pressure cooker instructions and manage it with due care.
To finish, carefully purée it using an immersion blender, serve, garnish with cheese strips and enjoy!