Vegetable zucchini puree soup
4 servings
45 minutes
Zucchini cream soup is a delicate and aromatic dish of French cuisine that captivates with its simplicity and elegance. Its history traces back to the traditions of rural France, where fresh seasonal vegetables were transformed into exquisite soups. This soup has a velvety texture, and the combination of zucchini, potatoes, and carrots fills it with a soft, sweet flavor. Light notes of sautéed onions add depth to the aroma while spices provide a hint of spiciness. It is perfect for a light lunch or dinner, especially on cool days. It can be served with crispy croutons or fresh herbs to enhance the flavor harmony. This soup not only delights the palate but is also rich in vitamins, making it an excellent choice for those who value healthy eating.
1
Peel the zucchini, potatoes, and carrots, and cut them into medium pieces.
- Zucchini: 500 g
- Potato: 3 pieces
- Carrot: 1 piece
2
Place the vegetables in a pot, cover with water (to cover the vegetables by 1 cm). Cook the vegetables until done. Add salt.
- Zucchini: 500 g
- Potato: 3 pieces
- Carrot: 1 piece
- Salt: to taste
3
At this time, chop the onion and fry it in vegetable oil.
- Leek: 1 piece
- Vegetable oil: 2 tablespoons
4
Drain excess vegetable broth (if there's too much), add onion to the vegetables. Blend the soup into a puree, season with pepper and salt (if needed).
- Leek: 1 piece
- Salt: to taste
- Ground black pepper: to taste
