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🍽️ Creamy Zucchini, Chanterelle and Potato Soup

267 kcal · 30 min · 4 servings

Ingredients

• 500 g firm-cooking potatoes
• 300 g zucchini
• 150 g fresh chanterelles
• 1 onion
• 1 clove garlic
• 2 tbsp butter
• 500 ml -750 ml vegetable broth
• salt
• pepper
• 100 g sour cream
• nutmeg
• 2 tbsp olive oil
• 2 sprigs parsley

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into small, bite-sized cubes.
3. 3. Wash the zucchini and cut it in half lengthwise.
4. 4. Slice the zucchini halves into thin slices.
5. 5. Clean the chanterelles and wipe them to remove any dirt.
6. 6. Peel the onion and the garlic.
7. 7. Finely chop the onion and the garlic.
8. 8. Melt the butter in a large pot.
9. 9. Sauté the onions and garlic in the butter until translucent.
10. 10. Add the potato cubes and zucchini slices to the pot.
11. 11. Sauté the vegetables briefly.
12. 12. Deglaze the vegetables with the vegetable broth.
13. 13. Season the soup with salt and pepper.
14. 14. Simmer the soup over medium heat for about 10 minutes.
15. 15. Remove half of the vegetables from the soup and set them aside.
16. 16. Puree the remaining soup in the pot until creamy.
17. 17. Stir the sour cream into the soup.
18. 18. Add more broth if necessary to reach the desired consistency.
19. 19. Finish seasoning the soup with a pinch of nutmeg.
20. 20. Heat 2 tablespoons of oil in a hot pan.
21. 21. Fry the chanterelles thoroughly on all sides.
22. 22. Add the reserved potatoes and zucchini back into the soup.
23. 23. Let the vegetables warm through in the soup briefly.
24. 24. Wash the parsley and shake it dry.
25. 25. Chop the parsley coarsely.
26. 26. Distribute the finished soup onto bowls.
27. 27. Sprinkle the soup with the chopped parsley and serve.

Nutrition per serving

• kcal: 267
• Protein: 6 g · Fett/Fat: 16 g · Carbs: 23 g