Chilled creamy zucchini soup

Name: Chilled creamy zucchini soup
Ingredients: 2 medium zucchini (500 g); 1 small potato (120 g); 1 parsnip root (100 g); 14 g butter; 150 ml water; 30 g sour cream with 20% fat; 5 g fresh basil; 1 teaspoon salt; 1 pinch cinnamon (optional)

Soups - Chilled creamy zucchini soup by Andreea K. - Recipia

Chilled creamy zucchini soup brings together zucchini, potato and parsnip, served cold with a smooth texture after blending. The zucchini flavor stays clear, with fresh basil and, if you like, a pinch of cinnamon; I serve it in chilled bowls and keep the croutons separate so they don’t go soggy. Preparation: 15 minutes. Cooking: 20 minutes. Rest: 2 hours and 10 minutes. Total time: 2 hours and 45 minutes. Servings: 2. Approximately 205 kcal and 5 g protein per serving.

Ingredients

2 medium zucchini (500 g)
1 small potato (120 g)
1 parsnip root (100 g)
14 g butter
150 ml water
30 g sour cream with 20% fat
5 g fresh basil
1 teaspoon salt
1 pinch cinnamon (optional)

Preparation

1. Peel the zucchini, potato and parsnip and cut them into small cubes. 2. Melt the butter in a small saucepan, add the zucchini and sauté for 5 minutes, until slightly softened. 3. Add the potato and parsnip, pour in the water and cover the saucepan. Simmer for 15 minutes, until the vegetables are soft. 4. Leave the vegetables to cool for 10 minutes. Add the sour cream, chopped basil, salt and, if you like, the cinnamon, then blend until smooth. 5. Chill the soup in the fridge for 2 hours and serve cold.

Notes

For a dairy-free version, replace the butter with 14 g oil and the sour cream with 30 g unsweetened plant-based cream; regular sour cream contains dairy. Serve with toast or croutons and add them to the bowl just before eating. Choose small or medium zucchini that are firm, with smooth skin; very large ones often have stringier flesh and lots of seeds. If you only have large zucchini, remove the seeded center before cutting them, and if the soup seems too thick after chilling, thin it with cold water, one tablespoon at a time. For dinner, start at least 2 hours and 45 minutes ahead so the soup is cold when it reaches the table. I divide it into bowls before chilling; it keeps covered in the fridge for up to 3 days.