Vegetarian Recipes - Cream of Zucchini Soup Recipe

  
 

Cream of Zucchini Soup Recipe

 

Ingredients

 

Serves 4

  • 14 oz/400 g potatoes, peeled and finely chopped

  • 1 onion, finely chopped

  • 2 tbsp butter

  • 2 cups/500 ml Vegetable Stock

  • 1 1/2 lb/750 g zucchini/courgettes, cut in thin wheels

  • 10 oz/300 g zucchini/courgette flowers, washed carefully and cut in half

  • 2 tbsp extra-virgin olive oil

  • salt and freshly ground black pepper to taste

  • 1 tbsp plain yogurt fresh basil leaves, to garnish

Method:

  1. Sauté the potatoes and onion in the butter in a large frying pan until lightly browned.

  2. Add 1 cup (250 ml) of stock and let it reduce. Cook the zucchini and zucchini flowers in a large saucepan with the oil and the remaining 1 cup (250 ml) stock for 10 minutes.

  3. Season with salt and pepper. Transfer the cooked potato mixture and the zucchini mixture to a food processor or blender. Process until smooth.

  4. Return to the saucepan and cook for 5 minutes more. Swirl with the yogurt and garnish with the basil. Serve hot.