Zucchini soup
Description
Perfect for lunch. Serve the soup immediately after cooking; you can garnish it with fresh herbs or grate zucchini on a grater. Blend the soup into a puree. Adding cream will give it a velvety, smooth consistency. If you omit the cream and prepare it with vegetable broth (or water), you'll get an excellent vegetarian dish.
Instructions
- 1
Step 1
1. Wash the zucchini and cut off one fourth (for garnish), wash the cauliflower and separate it into florets, wash the leek and cut it into pieces, peel and slice the onion into half-rings. Peel the garlic and potatoes.
- 2
Step 2
2. Pour several tablespoons of olive oil into a saucepan, add zucchini, cauliflower, minced garlic, diced potatoes, and both types of onion. Season with salt and pepper, cook, stirring, for 5-7 minutes.
- 3
Step 3
3. Pour in the broth (water), add the spices, bring the mixture to a boil, then reduce the heat and simmer for about twenty minutes.
- 4
Step 4
4. Puree the contents of the pot (using an immersion blender or transfer to a blender bowl). If the soup is too thick, dilute it with water, add salt and spices to taste, and heat for 1-2 minutes.
- 5
Step 5
5. Ladle the soup into bowls, garnish with olive oil and chopped zucchini, and serve immediately.