👨🍳 Method
-
1
Cut the courgette into a brunoise (small cubes).
-
2
Melt the butter and stew the courgette.
-
3
Chop the coriander with stems roughly, but keep some leaves for garnish.
-
4
Moisten with the chicken stock and the coconut milk.
-
5
Season with pepper, salt and the coriander.
-
6
Bring to a boil and simmer gently for 20 minutes.
-
7
Blend everything with an immersion blender.
-
8
Taste and adjust with pepper and salt.
-
9
Serve immediately and garnish with the remaining coriander.
🤖 Ask the Cooking Assistant about this recipe
Ask a question about this recipe, or request an adjustment (e.g. "make this halal" or "replace flour with a gluten-free alternative").
