🍽️ Refreshing Cold Zucchini Yoghurt Soup

Name: Refreshing Cold Zucchini Yoghurt Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g zucchini (4 zucchini); 200 g leek (1 stalk); 2 garlic cloves; 4 sprigs sage; 2 sprigs thyme; 1.5 tbsp olive oil; 600 ml classic vegetable broth; salt; pepper; 1.5 tsp white balsamic vinegar; 20 g sunflower seeds (1 heaped tbsp); 1 pinch paprika powder (sweet); 150 g yogurt (3.5% fat); cayenne pepper; 1 tsp liquid flower honey

142 kcal · 30 min · 4 servings

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Ingredients

800 g zucchini (4 zucchini)
200 g leek (1 stalk)
2 garlic cloves
4 sprigs sage
2 sprigs thyme
1.5 tbsp olive oil
600 ml classic vegetable broth
salt
pepper
1.5 tsp white balsamic vinegar
20 g sunflower seeds (1 heaped tbsp)
1 pinch paprika powder (sweet)
150 g yogurt (3.5% fat)
cayenne pepper
1 tsp liquid flower honey

Instructions

1. Wash the zucchini thoroughly and let it drain. Set one zucchini aside and cut the rest into coarse cubes.
2. Halve the leek lengthwise. Wash it, remove the tough ends, and cut it into strips about one centimeter wide.
3. Peel the garlic and chop it coarsely. Wash the sage and thyme, shake them dry, and pluck off the leaves. Reserve some sage leaves for garnish and chop the remaining herbs.
4. Heat one tablespoon of olive oil in a pot. Sauté the zucchini cubes, leek strips, garlic, and chopped herbs in it.
5. Pour in the vegetable broth and bring everything to a boil. Simmer the soup covered for about 15 minutes over medium heat. Remove the pot from the heat and let the mixture cool for about 15 minutes.
6. Slice the reserved zucchini into rounds about five millimeters thick.
7. Heat the remaining olive oil in a non-stick pan. Fry the zucchini slices for about four minutes over medium heat. Add the reserved sage leaves in the last minute and fry them together.
8. Season the zucchini with salt, pepper, and balsamic vinegar. Remove it from the pan and set it aside.
9. Wipe the pan clean. Toast the sunflower seeds in it without additional fat until golden brown. Sprinkle them with paprika powder, place them on a plate, and let them cool.
10. Puree the cooked vegetables together with the broth using a hand blender. Stir in the yoghurt and blend briefly. Season the soup with salt, pepper, cayenne pepper, and honey. Let it cool and refrigerate for at least one hour.
11. Taste the cold soup again and adjust with salt and pepper. Fill it into an airtight container with a capacity of about 1.5 liters if you plan to transport it.
12. Place the zucchini-sage mixture and the sunflower seeds separately into small airtight containers or screw-top jars. Serve them together with the cold vegetable yoghurt soup.

Nutrition per serving

kcal: 142
Protein: 7 g · Fett/Fat: 8 g · Carbs: 8 g