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🍽️ Creamy Zucchini Soup with Crispy Potatoes

369 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 2 zucchini (ca. 600 g)
• 2 tbsp butter
• salt
• pepper (from the mill)
• 150 ml white wine
• 800 ml broth
• 400 g potatoes
• 2 tbsp ghee
• 2 tbsp sunflower seeds
• 100 g whipping cream

Instructions

1. 1. Heat a large pan over medium heat.
2. 2. Peel the onion and the garlic.
3. 3. Cut the onion and the garlic into very small cubes.
4. 4. Wash the zucchini thoroughly under running water.
5. 5. Cut off the hard ends of the zucchini.
6. 6. Cut the flesh of the zucchini into small cubes.
7. 7. Add some butter to the hot pan.
8. 8. Sauté the onions, garlic, and zucchini in it for a short time.
9. 9. Season the mixture with a pinch of salt and freshly ground pepper.
10. 10. Deglaze the vegetables with a splash of wine.
11. 11. Pour in the vegetable broth.
12. 12. Bring the soup to a boil.
13. 13. Let the soup simmer on low heat for about 10 minutes.
14. 14. Wash the potatoes under running water.
15. 15. Peel the potatoes completely.
16. 16. Cut the potatoes into small cubes.
17. 17. Heat clarified butter in a separate pan.
18. 18. Fry the potato cubes in it for about 10 minutes until golden brown.
19. 19. Add the sunflower seeds to the pan with the potatoes.
20. 20. Toast the seeds briefly until they are fragrant.
21. 21. Season the potato mixture with salt and pepper.
22. 22. Remove the soup from the heat.
23. 23. Stir the cream into the soup.
24. 24. Puree the soup until smooth using a hand blender.
25. 25. Reheat the pureed soup briefly until it is warm.
26. 26. Pour the hot soup into deep bowls.
27. 27. Top the soup with the crispy potato cubes.
28. 28. Garnish the bowls with the roasted sunflower seeds.
29. 29. Serve the soup immediately while hot.

Nutrition per serving

• kcal: 369
• Protein: 8 g · Fett/Fat: 24 g · Carbs: 23 g