01.06.2020
87
Recipe information
Cooking:
25 min.
Servings per container:
6
Complexity:
Easy
Calorie content:
44658.64
Carbohydrates:
3647.58
Fats:
2963.54
Squirrels:
1685.26
Water:
6478.44

Ingredients

Title Value
1. Zucchini 2 PC.
2. Olive oil 2 art. l
3. Leek 2 PC.
4. Bulb onions 1 PC.
5. Potatoes 2 PC.
6. Garlic 2 clove
7. Bouillon 6 Art.
8. Cream 10% 200 Ml
9. Thyme 1 twig
10. Salt taste
11. Black pepper taste

Cooking

1. Stage

Pour olive oil into a deep pan, add chopped leek and onions, cook over medium heat until soft. Add garlic and fry for about a minute.

1. Stage. Pour olive oil into a deep pan, add chopped leek and onions, cook over medium heat until soft. Add garlic and fry for about a minute.

2. Stage

Add chopped zucchini and potatoes, pour in the broth and add a sprig of thyme. Reduce heat and simmer vegetables for about 15 minutes.

1. Stage. Add chopped zucchini and potatoes, pour in the broth and add a sprig of thyme. Reduce heat and simmer vegetables for about 15 minutes.

3. Stage

Puree the soup with a blender, add salt and pepper to taste. Serve the finished soup with sour cream or natural yogurt.

1. Stage. Puree the soup with a blender, add salt and pepper to taste. Serve the finished soup with sour cream or natural yogurt.

4. Stage

Zucchini puree soup is light, delicate and tasty. Cooking such a soup is quite simple and fast; it is perfect for the whole family for lunch or dinner. Add your favorite spices and herbs if desired to further enhance the taste of the soup. Serve with croutons or croutons, cream gives the soup a delicate creamy taste and it is not immediately possible to determine what this soup is all the same prepared from.