Witloof Courgette Soep
My husband Indra recently created a delightful creamy soup out of the blue, that perfectly balances the delicate bitterness of Belgian endives (witloof) with the comforting warmth of potatoes. The beauty of this dish lies in its simplicity; it’s a recipe that anyone can recreate, yet the result is incredibly satisfying and full of flavor. Indra’s approach is all about letting the ingredients speak for themselves, especially the main ingredient Witloof (belgian endive) which he is a total fan of, with each one contributing to a harmonious and elegant soup.
The witloof adds a unique depth to the soup, while the potatoes bring a creamy texture and subtle earthiness. To elevate these simple ingredients, Indra infused the soup with the warm, golden hue of curcuma (turmeric), complemented by the aromatic blend of herbes de Provence. A touch of black pepper adds just the right amount of heat, and fresh parsley brings a bright, herbal finish. It’s a dish that feels both luxurious and comforting, perfect for a cozy night in or a casual dinner with friends.
To complete the meal, I made a spontaneous batch of sesame sticks using leftover puff pastry dough, which baked up crisp and golden, and paired perfectly with Indra’s creamy soup, adding a delightful crunch to each bite.
I’m excited to share Indra’s recipe with you all, not just because it’s delicious, but because it’s a wonderful example of how simple, well-chosen ingredients can come together to create something truly special.
I hope you enjoy making and savoring this soup as much as we did!
Witloof Courgette Soep
Equipment
- 1 Blender
Ingredients
- 1 big witloof belgian endive
- 1 potato
- 1/2 tsp curcuma
- herbes de Provence
- salt and pepper
- 2 tbsp fresh parsley, chopped optional
For the puff pastry sticks
- 1/4 batch (homemade) puff pastry
- ca 1 tbsp sesame seeds
For decoration
- 2 tbsp vegan cream optional
Instructions
Prepare the puff pastry sticks
- Preheat the oven to 180℃. Line a baking tray with baking paper.
- Roll out the pastry to 1/2 centimeter. Brush slightly with water.Sprinkle with the sesame seeds.Cut the pastry into stripes of approximately 2 cm and place them on the tray. Twist the stripes and bake until golden brown.
Cook the soup
- Cut the witloof in small pieces.Peel and cut the potato in small cubes.
- In a pot, sauté the vegetables, the curcuma and the herbs in 1 tbsp oil. Add water (just that the vegetables are covered nicely), season with salt and pepper and let cook until the vegetables are cooked.
- Blend the soup together with the parsley with an immersion blender until creamy. Adjust with salt to your taste.
- Serve with some of vegan cream on top and the sticks on the side.