Creamy Courgette and Potato Soup with Coconut Milk for 19 people

To serve 19, you can multiply the ingredients. Here’s an updated ingredient list:

Ingredients

• 19 medium courgettes (zucchini), diced
• 10 medium potatoes, peeled and diced
• 5 tablespoons olive oil
• 10 cloves garlic, minced
• 19 cups vegetable broth
• 5 cans (400ml each) coconut milk
• 5 teaspoons salt (or to taste)
• 2.5 teaspoons black pepper
• 5 teaspoons ground cumin (optional for warmth)
• Several squeezes of fresh lime or lemon juice (to taste)
• Fresh herbs (like cilantro or parsley) for garnish

Cooking Instructions

1. In a large pot or multiple pots, heat the olive oil over medium heat.
2. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Add the diced potatoes and courgettes to the pots and cook for about 5-7 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 15-20 minutes, until the potatoes and courgettes are very tender.
5. Carefully use an immersion blender to puree the soup until smooth. Depending on your equipment, you may need to blend in batches.
6. Stir in the coconut milk and season with salt, pepper, and cumin (if using). Allow to heat through for another 5 minutes.
7. Before serving, add several squeezes of fresh lime or lemon juice to brighten the flavors.
8. Serve hot, garnished with fresh herbs.

Flavor Profile

This soup will be remarkably velvety and creamy, with a delightful blend of sweetness from the courgettes, heartiness from the potatoes, and the rich tropical flavor of coconut milk. A little acidity from the citrus will enhance the overall experience, making it a perfect dish for sharing.

Happy cooking, and enjoy your gathering! If you need any help or have other adjustments, just let me know! 🍽️💖