🥣 Creamy Zucchini-Pistachio Soup with Garlic Bread

Name: Creamy Zucchini-Pistachio Soup with Garlic Bread
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g Zucchini; 300 ml Plant milk (unsweetened); 50 g Pistachio kernels (roasted, unsalted); 2 Stück Garlic cloves; 200 ml Vegetable broth; 2 EL Olive oil; 1 EL Lemon juice; 4 EL Sour cream or yogurt; 2 Scheiben Bread (baguette or ciabatta)

420 kcal · 30 min · 4 servings

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Ingredients

500 g Zucchini
300 ml Plant milk (unsweetened)
50 g Pistachio kernels (roasted, unsalted)
2 Stück Garlic cloves
200 ml Vegetable broth
2 EL Olive oil
1 EL Lemon juice
4 EL Sour cream or yogurt
2 Scheiben Bread (baguette or ciabatta)

Instructions

1. Wash the zucchini and cut it into rough pieces. Peel the garlic cloves and chop them finely.
2. Heat the olive oil in a large pot over medium heat. Add the garlic and zucchini and sauté for 5 minutes until soft.
3. Pour the vegetable broth and plant milk into the pot. Bring the mixture to a boil, then let it simmer over low heat for 10 minutes.
4. Remove the pot from the stove. Add half of the roasted pistachios and the lemon juice. Puree the soup with a hand blender until smooth.
5. Cut the bread into cubes and toast them in a pan without oil until golden brown. This is called croutons.
6. Serve the hot soup in four bowls. Spread the sour cream mixture on the croutons, sprinkle the remaining pistachios on top, and serve them on the soup.

Nutrition per serving

kcal: 420
Protein: 12 g · Fett/Fat: 22 g · Carbs: 42 g