Carrot and Courgette Zucchini Soup Recipe
Ingredients
| Butter | 2 Ounce | |
| Carrots | 1/2 Pound, peeled | |
| Courgettes | 1/2 Pound, trimmed | |
| Chicken stock | 1 Pint | |
| Bay leaf | 1 | |
| Tomato puree | 1 Tablespoon | |
| Caster sugar | 1 Tablespoon | |
| Salt | 1 To taste | |
| Ground black pepper | 1 To taste |
Directions
GETTING READY
1) In a saucepan, melt the butter and saute carrots, courgettes.
2) Put the lid and simmer for 10 minutes until tender.
MAKING
3) Stream in the stock and stirring bay leaf, puree, sugar, and seasoning.
4) Allow the soup to boil, and simmer for 30 minutes.
5) Take the pan away from heat, and remove bay leaf.
6) Using a hand blender, blend the courgette mixture into smooth puree.
7) If you wish to freeze the dish, then do so at this stage. Pour the cooled soup mixture in a plastic container.
8) Seal, label, and freeze the container.
SERVING
9) Serve hot garnished with chopped parsley if desired.
10) If using frozen soup, reheat gently from frozen on top of the stove, stirring occasionally.
11) Serve as mentioned in step 9.
1) In a saucepan, melt the butter and saute carrots, courgettes.
2) Put the lid and simmer for 10 minutes until tender.
MAKING
3) Stream in the stock and stirring bay leaf, puree, sugar, and seasoning.
4) Allow the soup to boil, and simmer for 30 minutes.
5) Take the pan away from heat, and remove bay leaf.
6) Using a hand blender, blend the courgette mixture into smooth puree.
7) If you wish to freeze the dish, then do so at this stage. Pour the cooled soup mixture in a plastic container.
8) Seal, label, and freeze the container.
SERVING
9) Serve hot garnished with chopped parsley if desired.
10) If using frozen soup, reheat gently from frozen on top of the stove, stirring occasionally.
11) Serve as mentioned in step 9.
Chef
