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Curried courgette soup
| Preparation : 10 min | Resting : - |
| Cooking : 20 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 4
:
| 1 | potato |
| 1 | shallot |
| 2 | tbsp olive oil |
| 250 | ml (9 fl oz) single cream |
| Salt and pepper |
| 2 | courgettes |
| 1 | stick celery |
| 250 | ml (9 fl oz) chicken stock |
| 1 | tsp curry powder |
| 1 | Fit the main bowl with the main blade, chop the celery and peeled shallot finely, using the pulse button. |
| 2 | In a saucepan, gently heat the oil, add the chopped vegetables and fry them gently until they begin to change colour. |
| 3 | Peel the potato, grate it with the 2-mm grating disc, add it to the pan and cover with the stock. Season lightly with salt and pepper. Simmer over a low heat for about 20 minutes, until the potato is cooked. |
| 4 | Meanwhile, wash and cut the courgettes into pieces. Blend using the main bowl, main blade and Blendermix to a puree consistency. Add to the soup 5 minutes before the cooking time is up. When the soup is ready, stir in the cream and curry powder. |
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