Total Time30mins
Rating0.0/ 5.0
Servings2people
Ingredients
4
Courgettes3 medium
Potato1 medium
Onion1 small
Vegetable stock500 ml
Extra virgin olive oil2 tablespoons
Salt
Pepper
Fresh basil
Instructions
1
Cut the courgettes, potato, and onion into pieces.
2
In a saucepan, sauté the vegetables with the extra virgin olive oil for a few minutes.
3
Add the hot vegetable stock and cook for about 20 minutes, until the vegetables are soft.
4
Blend everything with a hand blender until you get a smooth cream.
5
Season with salt and pepper to taste.
6
Serve the velouté with a drizzle of extra virgin olive oil and a few fresh basil leaves.