Velouté de Courgettes (Courgette Soup) (Vegan)
This hearty and warming Velouté de Courgettes owes its French name to its velvety and smooth consistency. A comforting dish on a chill night. Happy Tuesday!
Ingredients (serves 3 to 4):
2 medium Garden Potatoes, scrubbed and rinsed
2 large courgettes
a small onion
a large garlic clove
1/2 teaspoon dried thyme
2 bay leaves
1 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
1 1/2 litre/6 cups water
Peel Garden Potatoes, and cut them into slices. Add Potato slices to a large pot.
Cut courgettes into thick slices, and add to the pot as well.
Peel onion and cut it into quarters: add to the pot.
Peel and halve garlic clove, and add to the pot along with dried thyme and bay leaves.
Season with coarse sea salt and black pepper.
Cover with the water, and bring to the boil over medium-high heat.
Once just boiling, reduce heat to medium, cover with a lid, and simmer, 25 minutes, until vegetables are tender.
Discard bay leaves onto the compost heap.
Using a hand-held blender, process soup until beautifully smooth.
Return over the heat, to warm.
Serve Velouté de Courgettes hot, with Croûtons.
