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Le Chaudron recipe
Velouté de courgettes version diabète
Creamy zucchini soup, diabetes-friendly
⏱ 30 minServes 4Easy150 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4medium zucchini
1onion
1 clovegarlic
80 g (3 oz)plain yogurt
2 tbspolive oil
800 ml (3⅓ cups)vegetable stock
a few chives
- 4 medium zucchini
- 1 onion
- 1 clove garlic
- 80 g (3 oz) plain yogurt
- 2 tbsp olive oil
- 800 ml (3⅓ cups) vegetable stock
- a few chives
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wash the zucchini and slice them into rounds, then thinly slice the onion and crush the garlic clove without peeling it.
- Heat the olive oil in the saucepan and soften the onion for a few minutes until translucent.
- Add the zucchini and garlic, then pour in the hot vegetable stock to cover the vegetables completely.
- Simmer over medium heat for about 20 minutes, until the zucchini are very tender when pierced with a knife.
- Take off the heat and blend thoroughly with an immersion blender until perfectly smooth.
- Off the heat, stir in the plain yogurt, adjust the seasoning and sprinkle with chopped chives before serving hot.
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