Creamy zucchini soup

Name: Creamy zucchini soup
Ingredients: 1 kg zucchini; 1 medium onion (150 g); 50 g butter; 2 garlic cloves; 400 ml vegetable stock; 600 ml water; 1 teaspoon herbes de Provence; 1/2 teaspoon white pepper; 130 g cream cheese; 10 g Parmesan; 1 teaspoon salt

Soups - Creamy zucchini soup by Florenta E. - Recipia

Creamy zucchini soup simmers for 20 minutes in vegetable stock and water, then is blended with cream cheese and Parmesan. It turns out smooth and velvety, while the garlic and herbes de Provence stay in the background without covering up the taste of the zucchini. I choose small, firm zucchini with glossy skin and no soft ends. Prep: 20 minutes. Cook: 30 minutes. Rest: 10 minutes. Total time: 60 minutes. Servings: 4. Approximately 245 kcal and 7 g protein per serving.

Ingredients

1 kg zucchini
1 medium onion (150 g)
50 g butter
2 garlic cloves
400 ml vegetable stock
600 ml water
1 teaspoon herbes de Provence
1/2 teaspoon white pepper
130 g cream cheese
10 g Parmesan
1 teaspoon salt

Preparation

1. Cut the onion and zucchini into evenly sized cubes. Finely chop the garlic. 2. Melt the butter in a tall-sided pot over low heat for 2 minutes. Add the onion and cook for 5 minutes, until translucent. 3. Add the zucchini to the onion and cook for 3 minutes, stirring continuously. 4. Pour in the vegetable stock and water, then add the garlic, herbes de Provence and white pepper. Simmer over medium heat for 20 minutes, until the zucchini softens. 5. Turn off the heat and leave the soup to cool for 10 minutes. Blend with an immersion blender, then stir in the cream cheese and Parmesan. Season with salt.

Notes

Choose small, firm zucchini; very large ones have more watery flesh and more noticeable seeds. If you only have large zucchini, scoop out the seeded center before cutting them, and the simmering time may be a little shorter. Taste a small piece before adding them to the pot; if it’s bitter, don’t use the zucchini, because the bitterness won’t go away when cooked. Waiting the 10 minutes before blending is the part that’s easy to rush, but hot soup can splatter when you use the blender. The soup contains dairy from the butter, cream cheese and Parmesan. Serve with slices of toasted bread, plain or rubbed with garlic. Keep it in a sealed container in the fridge and eat it within 3 days.