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🍽️ Creamy Zucchini Soup

256 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg zucchini
• 250 g large, floury potatoes (2 large, floury potatoes)
• 1.5 l vegetable stock
• 100 ml whipping cream
• 2 garlic cloves
• salt
• pepper (freshly ground)
• nutmeg (freshly grated)
• 1 handful basil

Instructions

1. 1. Peel the potatoes and cut them into small cubes.
2. 2. Peel the zucchini and cut it into cubes as well.
3. 3. Bring the vegetable broth to a boil in a pot.
4. 4. Add the potato and zucchini cubes to the boiling broth.
5. 5. Let the soup simmer for about 10 minutes.
6. 6. Finely chop the peeled garlic clove.
7. 7. Stir the chopped garlic into the soup.
8. 8. Check if the vegetables are very soft.
9. 9. Puree the soup finely using a hand blender.
10. 10. Stir the cream into the pureed soup.
11. 11. Season the soup with salt, nutmeg, and pepper.
12. 12. Bring the soup to a brief boil again.
13. 13. Puree the soup once more after boiling.
14. 14. Check the consistency of the soup.
15. 15. Add a little more broth or water if the soup is too thick.
16. 16. Taste the soup again and adjust the seasoning.
17. 17. Pour the finished soup into large bowls.
18. 18. Garnish the soup with fresh basil.
19. 19. Serve the soup with roasted whole grain bread.

Nutrition per serving

• kcal: 256
• Protein: 12 g · Fett/Fat: 9 g · Carbs: 30 g