Vegetable puree soup with zucchini and garlic
5 servings
45 minutes
Vegetable puree soup with zucchini and garlic is a delicate and aromatic dish of European cuisine that combines simplicity and rich flavor. Its origins trace back to the traditions of rustic cooking, where vegetables were used to create nourishing and warming soups. The soup's taste is characterized by the softness and creamy texture from the zucchini, while garlic adds spiciness and depth. Light yet rich, it is perfect for both a light lunch and dinner. It can be served with rye bread or croutons to enhance the gastronomic pleasure. Due to its ingredients, the soup is a rich source of vitamins and pairs well with a dietetic meal. This puree soup warms on cool days and provides a sense of home comfort.
1
Peel and dice the potatoes and carrots. Boil in 1 liter of salted water for 15 minutes after boiling.
- Potato: 1 piece
- Carrot: 1 piece
2
Take two medium or large zucchinis, peel them, remove the seeds if necessary, cut into cubes, and add to the potatoes. Cook for 15-20 minutes.
- Zucchini: 2 pieces
3
Chop a small onion into cubes and sauté in vegetable oil until soft. Peel the tomatoes and add them to the onion. Sauté everything until the mixture resembles a sauce, add crushed garlic and remove from heat.
- Onion: 1 head
- Tomatoes: 2 pieces
- Garlic: 4 cloves
4
Drain most of the broth from the pot with zucchini into a separate container. Add tomato sauce to the zucchini, add pepper, and mix. Cook for another 5 minutes.
- Freshly ground black pepper: to taste
5
Pour the broth into another separate container. Allow the vegetable mixture to cool slightly. Puree the mixture with a blender. Add the last drained broth to reach your desired soup-puree consistency. If this broth is not enough, add more of the first drained broth.
- Salt: to taste
