← Nouns Cooking · Spanish

Ingredients

• 3 tbsp Olive oil
• 1 Onion, chopped
• 2 cloves Garlic, sliced
• 900 g courgettes (about 3), chopped
• 1 medium potato, peeled and diced
• 700 ml vegetable stock
• 100 ml single or cooking cream (optional)
• Salt
• Black pepper
• 30 g flaked almonds, toasted (optional)

Method

1. Heat the oil in a large pot over medium heat and cook the onion for 6 min until soft. Add the garlic for 1 minute.
2. Add the courgette and potato with a good pinch of salt and cook for 5 min, stirring, until the courgette starts to soften.
3. Pour in the stock, bring to the boil and simmer for 15 min, until the potato is completely tender.
4. Blend until very smooth, adding the cream if using, and a splash of water if it is too thick. Season to taste.
5. Serve hot, topped with toasted almonds and a drizzle of olive oil.

Tips

• The cream (or the soft cheese triangles many Spanish families stir in instead) makes it richer but no longer vegan or dairy-free.
• Almonds are a tree nut; leave them out or use toasted seeds. Check your stock is gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Bon Viveur Spain on a Fork The Spanish Chef (Omar Allibhoy)