Spicy Cream Soup
6 servings
40 minutes
Spicy cream soup is a gastronomic masterpiece of European cuisine, combining a delicate creamy texture with vibrant spicy notes. Its history traces back to the traditions of vegetable soups that have delighted Europeans for centuries with their richness and simplicity. The base of the dish consists of zucchini and broccoli, providing lightness and freshness, while ginger, garlic, and cilantro add an expressive spicy accent. It is the perfect dish for warming up in cold weather or as a light summer lunch. With arugula and spinach, the soup acquires an exquisite green palette, and its serving with olive oil makes the flavor even richer. Spicy cream soup can be served as a standalone dish or as an elegant starter to a meal, surprising guests with its rich aroma and delicate consistency.
1
Wash the zucchini, peel, and slice into rounds. Wash the broccoli. Place the vegetables in a pot, add 0.75 liters of water. Add the crumbled broth cube and bring to a boil. Cook for 15 minutes.
- Zucchini: 500 g
- Broccoli cabbage: 400 g
- Chicken bouillon cube: 1 piece
2
Peel the garlic clove and ginger root. Chop them. Tear the leaves from the coriander stems and finely chop them. Wash and dry the arugula and spinach. Remove the soup from the heat and let it steep for 5 minutes. Blend the ginger and coriander until smooth and add to the soup along with the garlic.
- Garlic: 2 cloves
- Ginger: 10 g
- Fresh cilantro (coriander): 12 stems
- Arugula: to taste
- Spinach: to taste
3
Garnish with arugula and spinach leaves. Serve the soup warm or chilled. Add olive oil to taste.
- Arugula: to taste
- Spinach: to taste