Curried Courgette Soup
Fit the main bowl with the main blade, chop the celery and
peeled shallot finely, using the pulse button.
In a saucepan, gently heat the oil, add the chopped vegetables
and fry them gently until they begin to change colour.
Peel the potato, grate it with the 2-mm grating disc, add it to
the pan and cover with the stock. Season lightly with salt and
pepper. Simmer over a low heat for about 20 minutes, until
the potato is cooked.
Meanwhile, wash and cut the courgettes into pieces. Blend
using the main bowl, main blade and Blender
m
ix to a puree
consistency. Add to the soup 5 minutes before the cooking
time is up. When the soup is ready, stir in the cream and
curry powder.
Ingredients
(serves 4)
• 1 potato
• 2 courgettes
• 1 shallot
• 1 stick celery
• 2 tbsp olive oil
• 250ml (9 fl oz) chicken
stock
• 250ml (9 fl oz) single
cream
• 1 tsp curry powder
• Salt and pepper
Preparation: 10 min.
Cooking: 20 min.
Equipment: saucepan
30
30
APPETISERS AND STARTERS
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