Courgette and Garlic Soup

An easy and tasty soup, serve with crusty bread.

Difficulty

Low

Time

55 min

Ingredients

Servings

4

Makes

4 Meal

150 grams onion

1 Tbsp. olive oil

1 garlic clove

400 grams potatoes

1500 grams vegetable stock, hot

1 pinch seasoning

375 grams courgette

Utensils

Saucepan large, Knife Blade, Coarse Grating Disc, Thin Slicing Disc, ThermoResist Glass Blender

Instructions

Prep. (Before you begin)

Peel the potatoes and cut into quarters.

Trim, peel and quarter the onion.

Peel and crush the garlic.

Trim the courgette.

Getting started

Fit the Knife blade to the food processor bowl.

Stage 1

Add Ingredients 1 (onion) into the food processor bowl.

Attach the lid and ensure it is locked into place.

Turn the speed to 8 and process the mixture until finely chopped.

Stage 2

Add the first of Ingredients 2 (oil) into the large saucepan.

Heat over a high heat.

Add the last of Ingredients 2 (garlic) into the pan.

Add the chopped onions into the pan.

Cook for 5 minutes.

Stage 3

Fit the thin slicing disc

Slice Ingredients 3 (potato) into the food processor bowl.

Transfer the potatoes to the pan.

Cook for 2 minutes.

Stage 4

Add Ingredients 4 (stock, seasoning) into the saucepan.

Simmer for 15 minutes.

Leave to cool.

Stage 5

Fit the grating disc.

Grate Ingredients 5 (courgette) into the food processor.

Remove the processor and set aside.

Fit the blender goblet.

Carefully add some of the cooled soup into the blender.

Blend at speed 8 until the mixture is smooth.

Pour into the saucepan.

Repeat with the rest of the soup.

Bring to the boil and skim off any foam.

Add the grated courgette into the saucepan.

Simmer for 15 minutes.

Serve.

To Serve.

Garnish with freshly chopped basil.