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🍲 Creamy Zucchini and Celery Soup

177 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 80 g celeriac
• 1 parsley root
• 3 zucchini
• 2 tbsp olive oil
• salt
• pepper
• 1 l vegetable broth
• 2 handfuls watercress (10 g each)
• 1 tbsp sweet paprika powder
• 2 tbsp toasted sesame seeds (15 g each)
• 1 drop lemon juice
• 4 tbsp yogurt (3.5% fat) (20 g each)
• 1 bunch chives (20 g each)
• 1 handful edible flowers (5 g each) as desired

Instructions

1. 1. Peel the onions and cut them into small cubes.
2. 2. Peel the celery and parsley root and wash them thoroughly.
3. 3. Cut the celery and parsley root into small cubes as well.
4. 4. Wash the zucchini and cut it lengthwise into quarters.
5. 5. Remove the core from the zucchini quarters.
6. 6. Cut the zucchini flesh into small pieces.
7. 7. Heat the oil in a large pot.
8. 8. Add the chopped vegetables to the pot.
9. 9. Sauté the vegetables for four minutes over medium heat.
10. 10. Season the vegetables with salt and pepper.
11. 11. Pour the broth over the vegetables.
12. 12. Let the soup simmer for about 15 minutes over low heat.
13. 13. Wash the watercress thoroughly.
14. 14. Dry the watercress well.
15. 15. Set aside some watercress leaves for garnish.
16. 16. Roughly chop the rest of the watercress.
17. 17. Mix the paprika powder with one tablespoon of sesame seeds in a small bowl.
18. 18. Wash the chives and shake them dry.
19. 19. Cut the chives into fine rings.
20. 20. Add the chopped watercress and lemon juice to the soup.
21. 21. Puree the soup until smooth using a hand blender.
22. 22. Bring the soup back to a brief boil.
23. 23. Ladle the soup into bowls.
24. 24. Stir one tablespoon of yogurt decoratively into half of the bowls.
25. 25. Sprinkle the yogurt half with the paprika-sesame mixture.
26. 26. Garnish the other half of the bowls with the remaining sesame seeds and chive rings.
27. 27. Top this half with the reserved watercress leaves.
28. 28. Decorate the soup with edible flowers if desired.

Nutrition per serving

• kcal: 177
• Protein: 8 g · Fett/Fat: 11 g · Carbs: 12 g