Zucchini Puree Soup
I never thought that such simple ingredients would result in such a rich flavor... This recipe is very simple and quick, and in the end, we get a delicious soup with a very delicate texture. Garlic croutons give it an extra spiciness. This zucchini puree soup is not only delicious but also nutritious. Anyone following a proper diet can include it in their menu.
Zucchinis
2 pieces
Potatoes
2 pieces
Yellow Onion
2 pieces
Carrots
2 pieces
Garlic
2 cloves
Processed Cheese (creamy)
1 piece (75 g)
Water
2-2.5 cups
Vegetable Oil
Salt
to taste
For Croutons
White Bread
3.5 oz
Vegetable Oil
1.5 tbsp
Paprika
0.5 tsp
Salt
0.5 tsp
Herbes de Provence
1 tsp
Garlic
2 cloves
Black Pepper (ground)
to taste
To prepare zucchini soup, wash and chop the vegetables. Dice the potatoes and zucchinis (I peeled the zucchinis), grate the carrots, finely chop the onions, mince the garlic, and grate the cheese.
Then, place a small saucepan on the stove, pour in a little vegetable oil, and add the garlic and onions. Sauté until the onions are translucent.
Next, add the carrots and potatoes, mix and sauté until the carrots are soft.
Now add the zucchinis, stir, and pour in water. The water should not cover the vegetables. The zucchinis will release liquid, increasing the liquid content. Wait for the liquid to boil, cover with a lid, reduce the heat, and simmer for 20 minutes.
While the soup is cooking, prepare the garlic croutons. Dice the bread (I removed the crust).
Place the bread cubes in a bowl, add spices, salt, garlic, and vegetable oil, mix well.
Spread on a parchment-lined baking sheet and bake in a preheated oven at 300 °F for 10 minutes.
After 20 minutes, add the cheese to the soup pot, stir, and season with salt and pepper to taste. Simmer covered for another 5 minutes.
Remove the soup from the heat and blend until smooth. Serve the zucchini puree soup with parsley and croutons. Enjoy your meal!
© Наталья Лиханова
(5/5)
