1 / 2 kg courgettes
1 medium onion, chopped
2 garlic pods, whole
1 medium carrot, chopped
1 bouillon
1 1 / 2 litres stock [ approx. ]
2 tbsp liquid cream
1 tablespoon fresh parsley leaves, finely chopped
2 cartons yogurt
Salt + pepper + nutmeg, grated + 2 bay leaves
Peal and wash courgettes and carrot.
Chop into slices. Add onion and garlic.
In a large pan, boil vegetables together in stock enough to cook them well.
Bring to the boil.
Add seasoning and simmer covered until vegetables are tender.
Allow to cool off completely. Pour in a blender.
Add the yogurt and beat well to smooth.
Return to pan stirring, while adding remaining stock, to acquire a less thicker consistency.
Check salt to taste.
Bring to the boil, then add cream and heat through.
Add parsley and stir to combine.
Serve with croutons
