Cream of zucchini soup

Name: Cream of zucchini soup - Dimitrina D.
Ingredients: 3 medium zucchinis; 1 onion; 3 tablespoons of oil; 1 teaspoon of tarragon; salt; pepper; 1 cube of broth; croutons; sour cream

Soups - Cream of zucchini soup by Dimitrina D. - Recipia

Zucchini cream soup is a perfect choice for a light, healthy, and comforting meal. With a minimal number of ingredients, this simple recipe brings together the delicate flavors of zucchini and onion, transforming them into a creamy and savory soup. It offers both nutritional benefits and an explosion of taste, making it ideal for any time of the day. This soup is also a perfect example of a dish that combines simplicity with refinement. Total preparation time: 30 minutes Number of servings: 4 Necessary ingredients: - 3 medium zucchinis (approximately 600-700 g) - 1 large onion - 3 tablespoons of olive oil (or sunflower oil, according to preference) - 1 teaspoon of dried tarragon (or fresh, if available) - Salt and pepper to taste - 1 cube of broth (vegetable or chicken) - Croutons (for serving) - Sour cream (for serving) Preparation of zucchini cream soup: 1. Preparing the ingredients: Start by peeling the onion. You can chop it finely for quicker sautéing. Then, wash the zucchinis under cold running water, removing any impurities. Cut the zucchinis into cubes of about 1-2 cm for even cooking. 2. Sautéing the onion: Heat the 3 tablespoons of oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent but not browned. This step is essential for developing an aromatic base. 3. Adding the zucchinis: Add the zucchini cubes to the pot. Stir well and let them sauté for 5 minutes until they start to soften. This will intensify the flavor of the zucchinis. 4. Boiling the soup: Add enough water to the pot to cover the vegetables (about 1 liter) and the broth cube. Bring to a boil, then reduce the heat to low. Let the soup simmer for 15-20 minutes, or until the zucchinis are completely soft. 5. Blending the soup: Using an immersion blender (or a regular blender), blend the soup until you achieve a smooth cream. If you prefer a less homogeneous texture, you can leave some small pieces. 6. Seasoning: Taste the soup and add salt, pepper, and tarragon to your liking. Tarragon adds a sophisticated note, but if it's not to your taste, you can omit it or replace it with other herbs, such as basil or parsley. 7. Serving: Serve the zucchini cream soup hot, with a spoonful of sour cream on top and crunchy croutons on the side. The croutons can be made at home by toasting bread cubes in a little oil and garlic for extra flavor. Useful tips: - Variations: You can also add other vegetables, such as potatoes or carrots, to enrich the taste and texture. These can be added in step 3, along with the zucchinis. - Nutritional benefits: This soup is rich in vitamins, fiber, and antioxidants, with low caloric content. It is ideal for weight loss diets or for those looking to eat healthily. - Storing the soup: The soup keeps well in the fridge for 2-3 days and can be frozen for later consumption. Make sure to store it in airtight containers. - Frequently asked questions: - *Can I use other types of vegetables?* Yes, you can experiment with zucchinis of different colors, carrots, broccoli, or even spinach to add extra nutrients. - *How can I make the soup richer?* You can add sour cream or coconut milk for a creamier texture. This zucchini cream soup is not just a quick recipe but also an excellent way to enjoy fresh vegetables. Whether you consume it as an appetizer or a main dish, it is sure to bring smiles to the faces of your loved ones. So, don't hesitate to prepare it and share this delicacy with those around you!

Ingredients

3 medium zucchinis
1 onion
3 tablespoons of oil
1 teaspoon of tarragon
salt
pepper
1 cube of broth
croutons
sour cream

Cream of zucchini soup

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