Creamy courgette and cumin soup

 
Serves 6 as a starter
Preparation time: 10 min.
Cooking time: 30 minutes
 

Ingredients

  • 1kg of courgettes
  • 2 large onions
  • 2 tbsp of olive oil
  • 3 tbsp of cumin seeds
  • 4-5 tbsp of Régilait powdered milk
  • Salt, pepper

Preparation

  1. Peel the onions and cut them into 8 pieces. Wash the courgettes and cut them in two, then into thick half-slices, without peeling them.
  2. Heat a little olive oil in a casserole dish. Cook the onions and courgettes for 5 minutes until they brown slightly.
  3. Then cover with water (between 1/2 and 1 litre of water). Add 2 tbsp of cumin seeds. Season with salt and pepper. Bring to the boil, then cover the casserole dish and leave to cook at a low heat for 30 minutes.
  4. Leave to cool down off the heat before blending the onions and courgettes with a hand blender.
  5. Add 4 to 5 tablespoons of Régilait powdered milk and blend once again to obtain a really velvety soup.
  6. Serve with goat’s cheese spread on toasted sourdough bread. Creamy courgette soup can be served hot or cold as preferred.