Zucchini velouté soup

1. Wash the zucchini and trim off the ends. Cut into pieces. Peel, remove the green gem and chop the garlic. Wash, dry and thin out coriander.

2. Heat 1 liter of water in a pot with a chicken stock cube, add the zucchini and garlic. Slightly salt, pepper and cook for 30 minutes.

3. Blend the soup until smooth and thick consistency. Leave to cool. Place for 1 hour in the fridge.

4.  When serving, divide the velouté into 4 bowls and garnish with coriander leaves.

Photo credit: Sucré Salé