Zucchini velouté with mint

We like to taste this starter very cool in summer and hot in winter. Berber mint goes wonderfully with zucchini and brings a feeling of freshness.


Recipe for 4 people.

Preparation: 8 mins.

Cooking: 20 mins.


  • 2 beautiful courgettes (about 350 g).
  • 1 onion.
  • 1 small clove of garlic.
  • 15 cl of milk
  • 1 tbsp olive oil.
  • 2 pinches of Berber mint


  1. Peel the onion, dice it and fry it in a pan with olive oil.
  2. Crush the garlic and add it to the onion.
  3. Wash the courgettes and cut off the ends. Cut them into 4.
  4. Add the zucchini pieces to the pan, cover with water and bring to the boil.
  5. Cook over medium heat for 10 to 12 minutes.
  6. Check the cooking of the zucchini. When they are soft, you can turn off the heat.
  7. If necessary, remove the excess cooking water, add the milk and the mint then mix until you obtain a very smooth mixture.
  8. You can adjust the consistency with the juice removed in the previous step. The velouté tends to thicken as it cools, so it needs to be a little runnier when you blend it to have a good tasting consistency.
  9. Let cool at least 1 hour before serving. For a hit effect, add a few ice cubes beforehand and the Berber mint a little before serving.


For seasoning we recommend pink Himalayan salt or a green salt from Hawaii will be perfect. Add 2 pinches of Espelette pepper when serving for the hot version.

Treat yourself !

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