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JESSEPKO
Zucchini cream soup
A delicious European recipe for a zucchini cream soup.
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Ingredients
- 3 tablespoon olive oil
- 750 gram courgettes in cubes
- 1 onion shredded
- 2 clove garlic shredded
- 2 potato peeled, into cubes, à 50 g
- 1 liter vegetable stock
- 1 liter herbal broth
- Nutmeg powder
- 1 tablespoon Italian spices fresh, frozen
- 100 milliliters cooking cream
- 100 milliliters coffee cream
Kitchen Stuff
Directions
-
Heat the olive oil and fry the zucchini, onion, garlic and potato in it without becoming brown.
-
Pour in the stock with a pinch of pepper and nutmeg. Cook gently for 15 minutes.
-
Purée the soup with the hand blender or in the food processor. Spoon the Italian culinary herbs through the soup. Stir in the cream just before serving.
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Nutrition
215Calories
Sodium0% DV0g
Fat22% DV14g
Protein10% DV5g
Carbs6% DV17g
Fiber0% DV0g
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