Creamy Zucchini Soup
Quick Recipes Simple Recipes Lacto-Ovo Vegetarian Recipes Low Calorie Recipes Vegetables Soups and Stews
Cream soup from zucchini with yogurt and mint oil. A delightful treat.
Ingredients
1.2 kg zucchini
1 onion
3 garlic cloves
1 large potato
300 ml chicken broth (or water for vegetarian version)
150 ml yogurt (about 3 tablespoons)
2 tablespoons oil
salt, pepper
Mint oil
15 mint leaves
4 tablespoons olive oil
1 pinch coarse salt
Servings: 3-4
How to prepare creamy zucchini soup
- If the zucchini are large (thick skin), peel them, otherwise they can be left with the skin. Then cut them in half lengthwise and scoop out the seeded area with a spoon. Cut into cubes.
- In the hot oil, saute the chopped onion until very soft. Add the crushed garlic and saute for 1 more minute.
- Add the zucchini cubes, the potato also cut into cubes, and the chicken broth. The liquid should come about 2 fingers below the zucchini; if there is too little liquid, add water (I added another 1/2 cup of water). Season with salt and black pepper.
- Bring to a boil. Cover and simmer for 20 minutes. After this time, check that both the zucchini and potatoes are soft.
- Drain most of the liquid from the pot (zucchini are a bit watery and you most likely will not need all the liquid).
- Blend the pot contents until it becomes a puree, adding a little liquid if necessary. Add the yogurt and blend well. Then slowly add liquid until the soup reaches the desired consistency. Adjust salt and pepper.
- Crush the mint with the coarse salt in a mortar. Add the oil, one tablespoon at a time, and continue crushing with circular motions.
- Serve the cream soup with mint oil and bread croutons.
Vegetables simmering
