Courgette soup
Approx. 30 min total · 4 servings
Smooth courgette, potato and leek soup finished with cream cheese.
Ingredients
- 800 g Courgette
- 200 g Leek
- 300 g Potatoes
- 100 g Cheese (cream cheese)
- 800 ml Stock
- 20 ml Olive oil
Salt and pepper to taste; water as directed. Unpriced: not assumed free.
Method
- Wash courgettes and leek; peel potato. Cut everything into small pieces.
- Soften leek in oil for 4 minutes. Add courgette and potato and stir for 2 minutes.
- Pour in vegetable broth and simmer 18–20 minutes until potato is tender.
- Remove from heat, add cheese and blend carefully to avoid splashing hot liquid. Adjust salt and serve.
Ingredients on offer
Local availability not confirmed.
800 g Courgette
No price
200 g Leek
No price
300 g Potatoes
No price
100 g Cheese (cream cheese)
No price
800 ml Stock
No price
20 ml Olive oil
No price