Vegetable soup with zucchini
4 servings
20 minutes
Zucchini vegetable soup is a light and aromatic dish of European cuisine that combines the freshness of seasonal vegetables with the rich flavor of tomatoes. Its roots trace back to traditional peasant recipes where vegetables were used to create hearty and nutritious soups. Tender young zucchinis add softness to the soup, while cauliflower contributes a light texture. Thyme imparts a refined aroma, making the flavor more pronounced. This soup is perfect for a light lunch or dinner, especially in the summer season when vegetables are at their juiciest. It pairs harmoniously with crusty bread and can be topped with grated cheese for added depth of flavor. Zucchini vegetable soup is not only delicious but also a healthy dish that fills the body with vitamins and energy.
1
Finely chop the garlic. In a thick-bottomed pot, heat 1 tablespoon of vegetable oil. Add the garlic and sauté until fragrant for about 1 minute.
- Garlic: 2 cloves
2
Add crushed tomatoes with juice and 700 ml of water. Bring to a boil, add pasta, and cook for about 5 minutes. While the pasta is cooking, dice the zucchini. Divide the cabbage into small florets.
- Tomatoes in their own juice: 800 g
- Pasta: 150 g
- Baby courgettes: 400 g
- Cauliflower: 300 g
3
Five minutes after the pasta starts cooking, add vegetables and thyme to the pot, seasoning with salt and pepper to taste. Cook until the vegetables are done, about 5-7 minutes.
- Thyme: 0.5 teaspoon
