Creamy Courgette and Basil Soup with Brown Rice

Creamy Courgette and Basil Soup with Brown Rice

Thermomix recipe: Creamy Courgette and Basil Soup with Brown Rice. Ready in 45 minutes. Serves 2. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

Instructions

  1. Add 600 g water to the mixing bowl. Insert the simmering basket and add 100 g brown rice. Cook 25 min / 100°C / Speed 4.
  2. Carefully remove the simmering basket with the rice and set aside to keep warm. Empty and rinse the mixing bowl.
  3. Add the onion and garlic to the mixing bowl. Chop 4 sec / Speed 5. Scrape down the sides of the bowl.
  4. Add 15 g olive oil. Sauté 5 min / 120°C / Speed 1. Place the simmering basket on the lid instead of the measuring cup to allow steam to escape.
  5. Add 400 g courgettes, 400 g water, 1/2 tsp salt, and 1/4 tsp black pepper to the mixing bowl. Cook 15 min / 100°C / Speed 1. Place the simmering basket on the lid to prevent splatter.
  6. Pause, scrape down the sides and bottom of the mixing bowl with the spatula. Check the tenderness of the courgettes. Continue cooking if needed.
  7. Add 30 g raw cashew nuts and 15 g fresh basil leaves to the mixing bowl. Cook 2 min / 90°C / Speed 1. Place the simmering basket on the lid.
  8. Blend the soup 1 min / Speed 5, gradually increasing to Speed 9 until smooth and creamy. Scrape down the sides if necessary and blend again for 30 sec / Speed 9.
  9. Taste and adjust seasoning (salt and pepper) if needed. Cook 1 min / 90°C / Speed 1 (Reverse) to settle the soup and prevent sticking.
  10. Serve the creamy courgette soup immediately, garnished with fresh mint leaves if desired, alongside the cooked brown rice.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.