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🍲 Zucchini Polenta Cream Soup

280 kcal · 35 min · 4 servings

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. 1. Wash the zucchini, cut off the ends, and dice the zucchini into small cubes.
2. 2. Peel the onion and garlic and chop them finely.
3. 3. Heat the olive oil in a large pot and sauté the onion and garlic for 3 minutes until soft.
4. 4. Add the zucchini cubes and fry them for 2 minutes.
5. 5. Deglaze with the vegetable broth and bring the mixture to a boil.
6. 6. Stir the polenta slowly into the broth while stirring until it thickens.
7. 7. Let the soup simmer for 5 minutes and season with salt and pepper.
8. 8. Puree the soup with a hand blender until creamy.
9. 9. Serve the soup in bowls and sprinkle the grated parmesan on top.

Nutrition per serving

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