20.05.2020
22
Recipe information
Cooking:
40 min.
Servings per container:
6
Complexity:
Easy
Calorie content:
308.27
Carbohydrates:
10.94
Fats:
26.01
Squirrels:
7.65
Water:
211.8

Ingredients

Title Value
1. Zucchini 4 PC.
2. Potatoes 2 PC.
3. Bulb onions 1 PC.
4. Garlic 1 clove
5. Vegetable broth 1 L
6. Cream 10% 250 Ml
7. Vegetable oil 1 art. l
8. Salt taste
9. Black pepper taste

Cooking

1. Stage

Heat vegetable oil directly in the pan, add chopped onions and garlic, cook for several minutes until the onions are soft.

1. Stage. Heat vegetable oil directly in the pan, add chopped onions and garlic, cook for several minutes until the onions are soft.

2. Stage

Peel the potatoes, cut into cubes and add to the pan and sauté for 10 minutes.

1. Stage. Peel the potatoes, cut into cubes and add to the pan and sauté for 10 minutes.

3. Stage

Cut zucchini, also fry for several minutes with the rest of the vegetables. Then add the vegetable broth and cook for 20 minutes.

1. Stage. Cut zucchini, also fry for several minutes with the rest of the vegetables. Then add the vegetable broth and cook for 20 minutes.

4. Stage

Remove the soup from the heat, let stand for 5 minutes and then beat with a blender until smooth.

1. Stage. Remove the soup from the heat, let stand for 5 minutes and then beat with a blender until smooth.

5. Stage

Add cream, salt and pepper to the soup to taste. Put on fire and warm, no need to bring to a boil.

1. Stage. Add cream, salt and pepper to the soup to taste. Put on fire and warm, no need to bring to a boil.

6. Stage

Serve the finished soup with breadcrumbs or with fresh bread.

1. Stage. Serve the finished soup with breadcrumbs or with fresh bread.

7. Stage

Bon Appetit!!!