Zucchini soup puree
Description
The soup is simple and quick to prepare. For serving, I used white sesame seeds and sour cream. To bring out the strong aroma of the sesame, lightly toast it in a dry skillet. Serve the zucchini puree soup with any finely chopped herbs, along with sour cream or cream. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare the vegetables, spices, vegetable oil, and water. Do not increase the amount of water, otherwise the soup will be too thin and less flavorful. Let's begin!
- 2
Step 2
Peel and cut the carrot into small pieces. Sauté in a heavy-bottomed pot with vegetable oil, covered, for about 5–6 minutes.
- 3
Step 3
Cut the zucchini into cubes or half-rings and add to the carrots. Fry the vegetables together for about 5 minutes.
- 4
Step 4
Add salt, pepper, Provence herbs, and water. Bring the vegetables to a boil and simmer, covered, over low heat for 20 minutes.
- 5
Step 5
The soup is almost ready, just use an immersion blender to turn it into a puree.
- 6
Step 6
Zucchini soup puree is ready!