Courgette Chowder
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This creamy courgette chowder is one of my favorite weeknight dinners because it comes together in just an hour and uses ingredients I always have on hand. Courgettes are wonderfully low in calories while packed with vitamin C and fiber, making this soup both satisfying and good for you. The beauty of this recipe is its simplicity, really, just sauté some aromatics, add your vegetables and stock, then simmer until everything is tender. A splash of milk at the end gives it that lovely velvety texture without any fuss. It's the kind of meal that feels fancy enough to serve to guests but humble enough for a quiet Tuesday night at home.
Ella x
Ingredients
- 400 gcourgettes
- 600 gpotatoes
- 200 gonions
- 4 clovesgarlic
- 100 gbutter(melted)
- 400 mlchicken or vegetable stock
- 200 mlmilk
- 1 teaspoonsalt
- 1 teaspoonpepper
- 1 bunchfresh parsley
Detail level
Instructions
- 1
Preheat the oven to 180 degrees Celsius. Peel and dice the courgettes and potatoes. Chop the onions and mince the garlic.
Tip: Use a mandoline to get even, thin slices of courgette.
- 2
In a large saucepan, melt the butter over medium heat. Add the chopped onions and cook until softened.
Tip: Be patient and stir occasionally to prevent burning.
- 3
Add the minced garlic and cook for 1-2 minutes, until fragrant.
Tip: Don't let it burn, just soften.
- 4
Add the diced courgettes and cook for 5 minutes, until they start to soften.
Tip: Stir occasionally to prevent burning.
- 5
Pour in the stock and milk, and bring to a boil.
Tip: Use a ladle to skim off any foam that forms.
- 6
Reduce the heat to low and simmer for 20 minutes, until the vegetables are tender.
Tip: Season with salt and pepper to taste.
- 7
Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.
Tip: Be careful when blending hot liquids.
- 8
Stir in the chopped parsley and serve hot.
Tip: Garnish with extra parsley if desired.
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