Creamy Courgette Soup

Ingredients

Olive oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Heavy cream

1/2 cup

Fresh basil leaves

1/4 cup, chopped

Vegetable broth

4 cups

Garlic

3 cloves, minced

Onion

1 medium, chopped

Courgettes (zucchini)

4 medium, chopped

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
3. Stir in the chopped courgettes and cook for another 5 minutes, allowing them to soften slightly.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10 minutes, or until the courgettes are tender.
5. Remove the pot from the heat and allow the soup to cool slightly for easier handling.
6. Using an immersion blender or a regular blender, carefully puree the soup until it reaches a smooth consistency.
7. Return the pureed soup to the pot and stir in the chopped basil leaves and heavy cream.
8. Season the soup with salt and pepper to taste, adjusting as needed.
9. Heat the soup over low heat until warmed through, being careful not to boil it again.
10. Serve hot, garnished with additional chopped basil leaves for a fresh touch.