Quick green cream soup with zucchini
4 servings
60 minutes
Quick green zucchini cream soup is the embodiment of freshness and lightness in European cuisine. Its delicate, velvety texture combines with the bright flavors of zucchini, peas, and watercress to create a harmonious blend of greens and creamy softness. This soup is perfect for summer days when you crave something light yet nourishing. The addition of mint gives it an exquisite refreshing note, while Greek yogurt adds a tender creamy consistency. It takes just a few minutes to prepare, making it an excellent choice for a quick and healthy dinner or lunch. This soup can be served with crispy baguette or grain crackers to highlight its delicate green flavor. The simplicity of preparation and richness of taste make it a favorite among lovers of light, healthy dishes.
1
Heat olive oil in a pot over medium heat and add finely chopped onion and finely chopped zucchini. Stir, cover with a lid, and cook for 3 minutes.
- Olive oil: 2 tablespoons
- Spring onion: 1 bunch
- Zucchini: 3 pieces
2
Add peas and broth. Bring to a boil, reduce heat, cover, and cook for 4 minutes.
- Frozen green peas: 200 g
- Vegetable broth: 900 ml
3
Then remove from heat and add watercress and a handful of finely chopped mint leaves. Stir until the greens wilt.
- Watercress: 90 g
- Mint leaves: to taste
4
Pour the soup into a blender and blend until smooth. Add yogurt. Season with salt and pepper.
- Greek yoghurt: 2 tablespoons
