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🍽️ Chilled Zucchini Yogurt Soup

189 kcal · 30 min · 4 servings

Ingredients

• 500 g zucchini
• 2 potatoes
• 1 onion
• 3 tbsp olive oil
• 100 ml white wine
• 400 ml vegetable broth
• 200 g yogurt
• 2 tbsp lemon juice
• 2 sprigs mint
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Slice the zucchini into thin rounds.
3. 3. Set aside a few slices for garnish.
4. 4. Wash the potatoes.
5. 5. Peel the potatoes.
6. 6. Cut the potatoes into small cubes.
7. 7. Peel the onion.
8. 8. Finely chop the onion.
9. 9. Heat the olive oil in a pot.
10. 10. Sauté the onion cubes in the hot oil.
11. 11. Add the potato cubes to the pot.
12. 12. Add the zucchini slices to the pot.
13. 13. Sauté the vegetables briefly.
14. 14. Deglaze the vegetables with white wine.
15. 15. Pour in the broth.
16. 16. Let the soup simmer quietly for about 10 minutes.
17. 17. Puree the soup finely with an immersion blender.
18. 18. Season the soup with salt.
19. 19. Season the soup with pepper.
20. 20. Add lemon juice to the soup.
21. 21. Let the soup cool down.
22. 22. Stir the yogurt into the cold soup.
23. 23. Add the reserved zucchini slices to the soup.
24. 24. Taste the soup again and adjust seasoning.
25. 25. Garnish the soup with mint leaves.
26. 26. Serve the soup.

Nutrition per serving

• kcal: 189
• Protein: 6 g · Fett/Fat: 10 g · Carbs: 14 g