Ingredients:
– 4 christophines
– 1 onion
– 2 garlic cloves
– 1 liter vegetable stock – 100 ml vegetable cream (soy, almond, oat, etc.)
– 50 g grated Parmesan
– 2 tablespoons olive oil (and 2 teaspoons garlic- or truffle-flavored olive oil for presentation)
– Salt and pepper
– A few parsley leaves

1. **Vegetable preparation**:
– Peel the christophines, remove the core and dice.
– Peel and chop onion.
– Peel and chop garlic cloves.

2. **Cooking the vegetables**:
– Heat the olive oil in a large saucepan over medium heat.
– Add the chopped onion and sauté until translucent.
– Add the chopped garlic and sauté for a further minute.

3. **Adding the christophines**:
– Add the diced christophine to the pan and sauté for about 5 minutes, stirring occasionally.

4. **Cooking with broth** :
– Pour the vegetable stock into the saucepan, bring to the boil, then reduce the heat and simmer for about 20 to 25 minutes, or until the christophines are tender.

5. **Mixing**:
– Blend to purée the soup until smooth and velvety.
– Add the vegetable cream and grated Parmesan, then blend well. If necessary, return the saucepan to a low heat to reheat the velouté without boiling.

6. **Seasoning**:
– Taste and adjust seasoning with salt and pepper to taste; with a few parsley leaves and a little flavoured olive oil.