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🍽️ Creamy Zucchini and Carrot Soup

293 kcal · 30 min · 4 servings

Ingredients

• 400 g zucchini
• 1 shallot
• 2 tbsp butter
• 200 g carrots
• 0.5 l vegetable broth (from the jar)
• 125 g whipping cream
• 100 g parmesan (block)
• 1 bunch parsley
• salt
• pepper

Instructions

1. 1. Thoroughly wash the zucchini under running water.
2. 2. Cut the zucchini into thick rings.
3. 3. Peel the carrots and rinse them.
4. 4. Cut the carrots into rings as well.
5. 5. Peel the shallot and dice it finely.
6. 6. Heat the butter in a pot.
7. 7. Sauté the shallot in the butter until translucent.
8. 8. Add the zucchini and carrot rings to the shallots.
9. 9. Sauté the vegetables briefly.
10. 10. Deglaze the vegetables with the vegetable broth.
11. 11. Simmer the soup over medium heat for 15 minutes.
12. 12. Coarsely puree the soup using a hand blender.
13. 13. Wash the parsley and chop it finely.
14. 14. Mix the parsley with the cream.
15. 15. Stir the parsley-cream mixture into the soup.
16. 16. Season the soup with salt and pepper to taste.
17. 17. Serve the finished soup into bowls.
18. 18. Sprinkle freshly grated Parmesan over the soup.

Nutrition per serving

• kcal: 293
• Protein: 12 g · Fett/Fat: 24 g · Carbs: 7 g