🍲 Zucchini Polenta Cream Soup

Name: Zucchini Polenta Cream Soup
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500 g Zucchini; 800 ml Vegetable broth; 80 g Polenta flour (cornmeal); 1 Stk Onion; 2 Zehen Garlic; 20 ml Olive oil; 20 g Parmesan; 5 g Salt; 1 g Pepper

280 kcal · 35 min · 4 servings

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Ingredients

500 g Zucchini
800 ml Vegetable broth
80 g Polenta flour (cornmeal)
1 Stk Onion
2 Zehen Garlic
20 ml Olive oil
20 g Parmesan
5 g Salt
1 g Pepper

Instructions

1. Wash the 500 g zucchini under running water.
2. Cut off the hard ends of the zucchini and dice it into small pieces.
3. Peel the onion and the 2 garlic cloves.
4. Chop the onion and garlic very finely.
5. Heat 20 ml olive oil in a large pot over medium heat.
6. Sauté the onion and garlic for 3 minutes, until fragrant.
7. Add the zucchini cubes and fry them for 2 minutes.
8. Pour in 800 ml vegetable broth and bring everything to a boil.
9. Stir in 80 g polenta meal and let the soup simmer for 5 minutes.
10. Purée the hot soup with an immersion blender until smooth.
11. Season with 5 g salt and 1 g pepper to taste.
12. Serve the soup in cups and sprinkle with 20 g Parmesan.

Nutrition per serving

kcal: 280
Protein: 12 g · Fett/Fat: 14 g · Carbs: 28 g