Zucchini soup with onions and garlic
3 servings
40 minutes
Zucchini puree soup with onions and garlic is a delicate, aromatic, and nutritious dish of Russian cuisine. Its history begins in traditional village cooking, where simple and accessible vegetables were transformed into hearty and warming meals. Zucchini gives the soup lightness and a creamy texture, while sautéed onions and garlic enrich it with a deep, spicy aroma. Potatoes make the texture denser, while salt and vegetable oil complete the harmony of flavors. This soup is perfect for a light dinner or lunch, especially in the summer season when zucchinis are particularly fresh. It is served hot and can be complemented with herbs or small croutons that provide a pleasant contrast to the soup's delicate texture.
1
Cut the potatoes into cubes and boil in 1 liter of water for 10 minutes.
- Potato: 1 piece
2
Clean 2 small young zucchinis, cut into cubes, add to the potatoes, and boil for 15 minutes.
- Zucchini: 2 pieces
3
Meanwhile, chop the onion into cubes and fry in vegetable or butter until golden brown, add finely chopped garlic, sauté and remove from heat. The garlic should release its aroma without losing it.
- Onion: 1 piece
- Garlic: 1 clove
- Vegetable oil: to taste
4
Add fried onion and garlic to the pot and cook for another 10 minutes, seasoning with salt to taste.
- Onion: 1 piece
- Garlic: 1 clove
- Salt: to taste
5
Then drain part of the broth, blend the vegetable mixture with a blender, and add the drained broth to achieve the desired thickness.