Cappuccino of courgettes

Cook Book
Cook Book

  • Preparation: 5’
  • Cooking: 20’
  • Total time: 25’


  • 2 shallots, peeled, cut into 4
  • 1 garlic clove, peeled
  • 2 tbsp olive oil
  • 300 ml water
  • 1 cube vegetable stock
  • 2 tbsp honey
  • 450 g courgettes, cut into cubes
  • 250 ml cream
  • small fresh basil leaves

Step 1

Insert the 'MultiBlade' in the bowl. Add the shallots and garlic. Close the lid and press Pulse for 5 seconds. Open and scrape down.

Step 2

Add the olive oil, water, stock cube, honey and courgettes to the bowl. Close the lid. Select BOIL P1 and press Start to confirm. Press cancel to exit keep warm mode. Set the timer to 3 minutes, press Start and set the speed to 10.

Step 3

Open the lid. Add the cream, close the lid again and press 'pulse' briefly for 30 seconds. Divide between 8 to 10 pots/cups and finish with small fresh basil leaves. Serve hot.