Courgette & blue cheese velouté

Courgette & blue cheese velouté

This is a very simple and light soup. You’ll need a blender and if you have a Thermomix it will be ready in 20 minutes!

Courgette & stilton velouté

6 October 2020
: 3 to 4 bowls
: 5 min
: 12 min
: 20 min
: easy


  • 3 courgettes (500g)
  • 1 large shallot
  • 100g Stilton cheese
  • a small handful of fresh coriander leaves
  • salt and ground pepper
  • 1/2 tsp chili powder
  • Step 1 Peel and mince the scallot. Chop 4 sec. speed 5 and fry them in the Thermomix speed 1 Varoma for 2 minutes. Add water, salt and pepper, chili powder, coriander. Wash and slice the courgettes, place them in the Thermomix bowl and cook speed 1 Varoma for 12 minutes. Mix the vegetable with the soup, blend for 1 minute speed 10. Check the texture. If you like a smooth drinkable soup, keep it going a little more, speed 10. Check if the seasoning is to your taste and sprinkle with salt and pepper if needed. You may also add a bit of hot water if you think it’s too thick. The soup is now done and can easily be stored in the refrigerator for a few days. When you are about to serve, heat up the soup on low heat in a pot with the lid on and stir regularly.
  • Step 2 At the last minute, add one or two slices of blue cheese in a bowl, serve the soup hot. It’s ready! Just add a few cheese crumbs on the top.

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