Recipe of Super Quick Homemade Slow cooker courgette/marrow soup
Hello everybody, it is Jim, welcome to our recipe site. Today, we're going to make a distinctive dish, Recipe of Homemade Slow cooker courgette/marrow soup. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Slow cooker courgette/marrow soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Slow cooker courgette/marrow soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Slow cooker courgette/marrow soup is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Slow cooker courgette/marrow soup estimated approx i.
To get started with this particular recipe, we have to first prepare a few components. You can have Slow cooker courgette/marrow soup using 9 ingredients and 5 steps. Here is how you cook it.
I adapted this recipe from a slow cooker book to use up the inevitable glut of courgettes from my little plot. I have frozen some of it before adding the milk and cornflour and kale which I intend to thaw and finish final steps of the soup at later date.
Ingredients and spices that need to be Make ready to make Slow cooker courgette/marrow soup:
- 4 courgettes
- 300 g potatoes
- 750 ml vegetables stock
- 2 garlic cloves
- 1 medium onion
- 2 baby leeks
- 50 g kale (I used frozen and worked fine)
- 150 ml milk
- 1 tbsp corn flour
Instructions to make Slow cooker courgette/marrow soup
- Chop and sautee the onion in a bit of olive oil but don't let it go brown. Add the garlic and leeks to release flavours too. Reserve in the slow cooker.
- Chop courgettes or marrow in slices. Chop potato and add with the stock to the slow cooker.
- Cook on high for 4-5 hours.
- On the last 15minutes add the dissolved cornflour with the milk and the kale. Let it simmer
- Let it cool down and blend to desired texture.
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