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🍽️ Creamy Zucchini Soup with Crispy Olive Baguette Bites

290 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 olive oil
• 300 g zucchini (2 zucchini)
• 750 ml vegetable broth (ready-made product)
• tarragon
• salt, pepper from the mill
• 150 g crème légère
• 1 onion
• 100 g black olives (pitted)
• parsley
• 3 tbsp olive oil
• cayenne pepper
• 8 slices baguette

Instructions

1. 1. Peel the onion and cut it into small cubes.
2. 2. Heat the olive oil in a pot.
3. 3. Sauté the onion cubes until translucent.
4. 4. Rinse the zucchini under running water.
5. 5. Remove the hard ends of the zucchini.
6. 6. Grate the zucchini coarsely or cut it into thin strips.
7. 7. Add the zucchini to the onions in the pot.
8. 8. Fry the zucchini briefly.
9. 9. Pour the broth into the pot.
10. 10. Bring the soup to a boil.
11. 11. Rinse the tarragon and shake it dry.
12. 12. Set aside a few leaves for garnish.
13. 13. Pluck the tarragon leaves from the stems.
14. 14. Chop the tarragon coarsely.
15. 15. Stir the tarragon into the soup.
16. 16. Season the soup with salt and pepper.
17. 17. Peel the onion for the crostini and dice it.
18. 18. Chop the olives coarsely.
19. 19. Rinse the parsley and shake it dry.
20. 20. Finely chop the parsley leaves.
21. 21. Mix the onion cubes, olives, parsley, and one tablespoon of olive oil.
22. 22. Season the olive mixture with cayenne pepper.
23. 23. Heat the remaining olive oil in a non-stick pan.
24. 24. Toast the baguette in the pan until golden brown.
25. 25. Let the baguette cool down briefly.
26. 26. Spread the olive mixture on the baguette.
27. 27. Add a dollop of Crème légère to the soup bowls.
28. 28. Garnish the soup with the reserved tarragon leaves.
29. 29. Serve the soup together with the olive crostini.

Nutrition per serving

• kcal: 290
• Protein: 5 g · Fett/Fat: 18 g · Carbs: 29 g