Courgette Velouté
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
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)
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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