Creamy zucchini soup
Servings: 2 persons
Equipment
- Hand blender
Ingredients
- 1 clove of garlic
- 3 zucchini
- 1 tbsp oil
- 400 ml vegetable stock
- 100 ml vegetable cream
- 1 teaspoon thyme
- 1 pinch of nutmeg
Instructions
- Peel and finely dice the clove of garlic.
- Wash the zucchini and cut into cubes.
- Fry the zucchini and garlic in a saucepan with the oil.
- After about 5 minutes, deglaze with the broth. Add enough broth to the saucepan so that the zucchini cubes are barely covered. This can be also more than the 400ml, depending on the size of the zucchini.
- Then season with thyme and nutmeg and simmer for about 15 minutes.
- Then puree everything and stir in the vegetable cream. Depending on how creamy you want it to be, use a little more or less of it.
- Season to taste and serve with some toasted bread.