Courgette and basil soup without a blender
Small courgette cubes in a creamy lemon and basil soup, left intact.
Active time20 min
Cooking25 min
Total40 min
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Ingredients
- 20 g basil
- 800 g courgettes
- 80 g onions
- 100 ml pouring cream
- 600 ml vegetable stock
- 15 ml olive oil
- 25 ml lemon juice
Preparation
Wash the courgettes and cut into 1 cm cubes. Peel and slice the onion. Wash and finely slice the basil.
20 g basil800 g courgettes80 g onions- knife
- chopping board
Heat the oil in a saucepan. Sauté the onion for 5 minutes, add the courgettes and stock, then simmer gently for 20 minutes, until tender.
600 ml vegetable stock15 ml olive oil- saucepan
Remove from the heat. Stir in the sliced basil, lemon juice and cream, keeping the courgette cubes intact. Serve hot.
100 ml pouring cream25 ml lemon juice- spoon
- saucepan
Allergens
- Celery
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration