Courgette Velouté
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This courgette velouté is one of my favorite quick weeknight dinners that always feels elegant without demanding much effort. Using fresh courgettes, which are packed with vitamins and incredibly low in calories, I've created something that's both nourishing and utterly delicious. What I love most about this recipe is how simple it truly is, ready in under 45 minutes from start to finish, and the ingredients are likely already in your kitchen. The butter and cream create a luxuriously smooth soup, while the bright lemon juice and fresh herbs add just the right amount of complexity. It's comfort in a bowl that happens to be genuinely good for you.
Ella x
Ingredients
- 800 gcourgette(diced)
- 50 gbutter(melted)
- 6 ggarlic(minced)
- 60 mllemon juice(freshly squeezed)
- 1000 mlchicken or vegetable broth(low-sodium)
- 250 mlheavy cream(optional)
- 1 gsalt(to taste)
- 1 gblack pepper(to taste)
- 2 sprigsfresh parsley(chopped (for garnish))
- 1 sprigfresh dill(for garnish)
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F).
Tip: Roasting enhances the natural sweetness of the courgette.
- 2
Toss the courgette with butter, garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
Tip: Stir occasionally to prevent burning.
- 3
Transfer the roasted courgette to a blender or food processor with lemon juice, broth, and heavy cream (if using). Blend until smooth.
Tip: Be careful when blending hot liquids.
- 4
Return the mixture to a saucepan and heat over low heat, whisking constantly, until warmed through.
Tip: Avoid boiling.
- 5
Taste and adjust seasoning as needed.
Tip: Add more broth if desired for a creamier soup.
- 6
Ladle the velouté into bowls and garnish with chopped parsley and a sprig of dill.
Tip: Serve immediately and enjoy!
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