Creamy Courgette and Potato Soup with Coconut Milk for 19 people
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Ingredients
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.
To serve 19, you can multiply the ingredients. Here’s an updated ingredient list:
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! 🍽️💖
