🍲 Creamy Zucchini Pasta Soup

Name: Creamy Zucchini Pasta Soup
Total time: 35 min
Yield: 4 servings
Ingredients: 400 g Zucchini; 2 Stück medium onions; 3 Stück garlic cloves; 100 g Arborio rice (or short pasta like penne); 1 Liter vegetable broth; 2 Esslöffel tomato paste; 30 g Parmesan (grated); 2 Esslöffel olive oil; 10 g basil (fresh); 1 Teelöffel salt; 0.5 Teelöffel pepper

410 kcal · 35 min · 4 servings

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Ingredients

400 g Zucchini
2 Stück medium onions
3 Stück garlic cloves
100 g Arborio rice (or short pasta like penne)
1 Liter vegetable broth
2 Esslöffel tomato paste
30 g Parmesan (grated)
2 Esslöffel olive oil
10 g basil (fresh)
1 Teelöffel salt
0.5 Teelöffel pepper

Instructions

1. Wash the zucchini and cut it into small cubes. Peel the onions and dice them finely. Press the garlic through a press or chop it finely.
2. Heat the olive oil in a large pot over medium heat. Add the onions and garlic and sauté for 3 minutes until soft and translucent.
3. Stir in the tomato paste and toast it for 1 minute to intensify the color. Then add the zucchini cubes and sauté for 2 minutes.
4. Pour in the vegetable broth and bring the mixture to a boil. Add the rice (or pasta). Reduce the heat, cover the pot, and let it simmer for 12 minutes until the rice is al dente.
5. Remove the pot from the heat. Puree a portion of the soup with an immersion blender to achieve a creamy consistency. Serve the soup in deep bowls.
6. Sprinkle each portion with grated Parmesan and fresh basil. Serve immediately hot.

Nutrition per serving

kcal: 410
Protein: 14 g · Fett/Fat: 12 g · Carbs: 62 g