Saturday, 2 February 2013

ZUCCHINI (COURGETTE) SOUP / +VEGAN VERSION (FEBRUARY MENU)


WIKI NOTE: Zucchini or Courgette?
In North America, Australia and Germany, the plant is commonly called a zucchini, from Italian: zucchina, plural: zucchine. In Scandinavia, however, the name squash is more commonly used than zucchini.
The name courgette is a French loan word and is commonly used in countries including the United Kingdom, Ireland, New Zealand, the Netherlands and South Africa. In South Africa, the fruit is typically harvested as a baby vegetable, approximately finger size, and is referred to as “baby marrows”.

ZUCCHINI (COURGETTE) SOUP 

YOU WILL NEED: *vegan recipe
2 courgettes
1 small potato
1 leek (the white part)
4 cheese triangles / *cheeseless
Half a chopped onion (optional)
A generous splash (about 50g) of extra virgin olive oil or olive oil, to taste
A generous splash (about 50g) of milk /*soy milk (optional)
Salt, to taste
Black pepper, to taste
Water, to boil
Corn chips (optional)
LET´S COOK!

1. Wash the vegetables well. Chop the courgettes into big slices. Peel and cut the potato into big pieces. Chop the onion and the leek.
2. Heat the olive oil in the pot. Sauté the onion and the leek until transparent.
3. Add the courgettes and the potato into the pot. Stir for several minutes with the rest of the ingredients.
4. Cover with water (the water has to exceed a couple of fingers the ingredients) and cook the vegetables for approx. 20 minutes. When the veggies are tender, turn off the stove and remove the pot from the heat.
5. Add the cheese wedges and the milk. Mix everything with the blender until it is the consistency of a soup. Then simmer it for about 5 minutes. Add the black pepper and salt, to taste.
NOTE:
If the texture of the soup is too watery, add a few tablespoons of cornstarch (refined corn flour).
6. Serve the soup warm. Add some crunchy corn chips because it makes the soup more yummy, yummy!

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