🍲 Zucchini Cream Soup with Wild Garlic Crostini

Name: Zucchini Cream Soup with Wild Garlic Crostini
Total time: 30 min
Yield: 4 servings
Ingredients: onions, yellow 1 pc; potatoes, mostly waxy 500 g; zucchini 2 pc; olive oil 2 tbsp; salt pinch; pepper, black ground pinch; vegetable broth 1 L; organic lemons 1 pc; wild garlic 60 g; cream cheese, plain 30 g; baguette 0.5 pc; crème fraîche 150 g

215 kcal · 30 min · 4 servings

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Ingredients

onions, yellow 1 pc
potatoes, mostly waxy 500 g
zucchini 2 pc
olive oil 2 tbsp
salt pinch
pepper, black ground pinch
vegetable broth 1 L
organic lemons 1 pc
wild garlic 60 g
cream cheese, plain 30 g
baguette 0.5 pc
crème fraîche 150 g

Instructions

1. Preheat the oven to 180 °C (top/bottom heat). Halve the onion, peel it, and dice it finely. Wash the potatoes and peel them. Wash the zucchini and cut off the ends. Dice both roughly.
2. Heat oil in a pot over medium heat and sauté the prepared vegetables for about 3 minutes. Season with salt and pepper, add the broth, and bring everything to a boil. Let it simmer covered for about 15–20 minutes until tender.
3. Meanwhile, wash the lemon, halve it, and squeeze out the juice. Wash the wild garlic, shake it dry, remove the stems, and chop it finely. In a bowl, mix the cream cheese with the wild garlic and season with a little lemon juice and salt.
4. Slice the baguette and arrange the slices side by side on a baking sheet lined with parchment paper. Toast them in the preheated oven for about 3–5 minutes. Spread the wild garlic cream on top and season to taste with a little pepper.
5. Puree the soup, enrich it with crème fraîche, and season with salt, pepper, and lemon juice. Serve the soup in deep bowls and accompany it with the wild garlic crostini. Enjoy your meal! Looking for a suitable vegetarian main course? How about [recipeLink=148282]?

Nutrition per serving

kcal: 215
Protein: 5 g · Fett/Fat: 10 g · Carbs: 28 g