Recipes > Soups & creams, Gluten free

Courgettes and Quinua Real cream

Soups & creams


  1. Heat the extra virgin olive oil. Cut the onion in brunoise and fry it. Cut the courgettes into dices of 2-3 cm without remove the skin and add to the onion. Stir and add the water. Cover and let boil for 10 minutes.
  2. Add the Quinua Real flakes and keep on cooking for 10 more minutes.
  3. Then crunch with the electric blender until you get a fine cream and garnish the dish with some parsley.


    (for 2 people)


  • 2 tablespoons of extra-virgin olive oil (obtained from cold pressing)
  • 1 spring onion
  • 400 g. of courgettes
  • 400 ml. of mineral water
  • 40 gr. of Quinua Real flakes
  • Some parsley


"Instead of water you can use a vegetal broth. The cream can be served hot or cold."

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