x
This site uses first-party technical cookies. By continuing to browse, you consent to the use of cookies.
Full Cookie Policy
Zucchini cream soup
Ingredients (2 servings):
-
Zucchini
– 350-400 g
-
Potatoes
– 200-250 g
-
Vegetable broth – 400 ml
-
Shallots – 15 g
-
Extra virgin olive oil – to taste
-
Dried mint – to taste
-
Black pepper (ground) – to taste
Zucchini cream soup
Ingredients (2 servings):
-
Zucchini
– 350-400 g
-
Potatoes
– 200-250 g
-
Vegetable broth – 400 ml
-
Shallots – 15 g
-
Extra virgin olive oil – to taste
-
Dried mint – to taste
-
Black pepper (ground) – to taste
Instructions
- Heat the vegetable broth.
- Finely chop the shallot.
- In a pot, heat a little olive oil over low heat. Add the shallot and sauté, stirring continuously, for a few minutes until softened.
- Meanwhile, clean and dice the zucchini and potatoes.
- Add the vegetables to the pot, pour in 3 ladles of broth, and stir. Cover with a lid and cook over medium heat for 20-25 minutes, or until the vegetables are tender. Add more broth as needed to keep the vegetables from drying out.
- Once the vegetables are cooked, remove the pot from the heat and blend the mixture with an immersion blender until smooth. If the soup is too thick, add a little more broth. If it’s too thin, simmer it over medium heat until it reaches the desired consistency.
- Serve the soup garnished with chopped mint and pepper to taste.
Enjoy your meal!
4 November 2021