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🍽️ Creamy Zucchini Basil Soup

219 kcal · 30 min · 4 servings

Ingredients

• 3 medium zucchini
• 700 ml chicken stock
• 2 garlic cloves
• 1 onion
• 2 tbsp olive oil
• 1 tbsp crème fraîche
• 1 handful basil
• salt
• pepper (from the mill)

Instructions

1. 1. Thoroughly wash the zucchini under running water.
2. 2. Cut the zucchini into small, bite-sized cubes.
3. 3. Peel the garlic clove and chop it finely.
4. 4. Peel the onion and cut it into small pieces.
5. 5. Heat some oil in a large pot.
6. 6. Add the onions and garlic to the hot oil.
7. 7. Sauté the vegetables over medium heat until they are soft and translucent.
8. 8. Add the zucchini cubes to the pot.
9. 9. Stir everything well and sauté the zucchini briefly.
10. 10. Pour the chicken broth over the vegetables.
11. 11. Cover the pot with a lid.
12. 12. Let the soup simmer on low heat for 10 to 15 minutes.
13. 13. Remove the lid and add the fresh basil leaves.
14. 14. Blend the soup until smooth using a hand blender.
15. 15. Stir the crème fraîche into the warm soup.
16. 16. Finally, season the soup to taste with salt and pepper.
17. 17. Serve the finished soup in bowls.
18. 18. Garnish the surface with small fresh zucchini cubes.

Nutrition per serving

• kcal: 219
• Protein: 13 g · Fett/Fat: 15 g · Carbs: 7 g