Around the Bowl

Soups of the world – Recipes from around the globe & some creations of my own

Courgette Cream Soup

3 Comments

Hello my foodie friends! Busy times around here, so quick and healthy solutions are required without sacrificing flavour. Also, with the most caloric holiday season of the year around the corner, I like to keep it as light as possible as long as I can, before chocolates, pannetone and other Christmas delights become impossible to resist…

Last evening I prepared this simple and easy cream of courgette soup that I’d like to share, I hope you like it! An easy formula that can be applied with any other vegetable you fancy: aubergine, pumpkin, carrots…

Courgette Cream Soup

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 2 garlic cloves
  • 1 leek coarsely chopped (white part)
  • 3 big courgettes cut into big chunks
  • 1 litre vegetable stock
  • Salt to taste
  • fresh ground Sichuan pepper (or any other pepper of choice)
  • 2 tsp. red pepper flakes
  • a dash of olive oil

For the garnish

  • a dash of olive oil
  • 200 g fresh mushrooms of choice, chopped
  • salt and pepper to taste

Preparation

  1. Place the garlic, leek and courgette into a pressure cooker* pot
  2. Pour the stock over, season with salt, Sichuan and red pepper. Stir to combine.
  3. Cover and pressure cook* it for around 10-15 minutes (or simmer until the courgette has completely soften if cooking regularly).
  4. In the meantime, heat the oil in a frying pan, add the mushrooms, season and slightly brown them. Set aside.
  5. Once the soup is cooked, carefully purée it using an immersion blender until a smooth cream is formed.
  6. Serve, garnish with the mushrooms and enjoy!

 

*Always follow your pressure cooker instructions and manage it with due care.

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3 thoughts on “Courgette Cream Soup

  1. Pingback: Our Favorite Fall Soup Recipes – Bay Ridge Honda

  2. Lovely – i love soups like this and alway feel like I’ve had a good dose of my daily vitamins!

    Liked by 1 person

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