Light zucchini soup

Name: Light zucchini soup
Ingredients: 4 tablespoons oil; 1 medium onion (150 g); 1 large carrot (150 g); 1 medium kapia pepper (150 g); 1 medium zucchini (300 g); 1 large potato (250 g); 3 medium tomatoes (450 g); 2000 ml cold water; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 tablespoon oregano in vinegar; 10 g fresh lovage; 10 g fresh dill

Soups - Light zucchini soup by Nora K. - Recipia

Long strips of zucchini and the seeded center, puréed with the potato and tomatoes, give Light zucchini soup two textures. The broth stays light, and the oregano in vinegar and chopped herbs go in near the end, once the vegetables are soft. I like it cold, after it has chilled in the fridge. Prep: 20 minutes. Cook: 25 minutes. Rest: 5 minutes. Total time: 50 minutes. Serves: 6. About 160 kcal and 3 g protein per serving.

Ingredients

4 tablespoons oil
1 medium onion (150 g)
1 large carrot (150 g)
1 medium kapia pepper (150 g)
1 medium zucchini (300 g)
1 large potato (250 g)
3 medium tomatoes (450 g)
2000 ml cold water
1 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon oregano in vinegar
10 g fresh lovage
10 g fresh dill

Preparation

1. Wash the vegetables. Peel the zucchini and, using a vegetable peeler, cut long strips until you reach the seeded center. 2. Process the seeded center, peeled potato and tomatoes in a food processor. 3. Heat 4 tablespoons of oil in a pot. Add the chopped onion, diced carrot and sliced kapia pepper. Sauté for 5 minutes, until the onion softens. 4. Add the zucchini strips, 1 teaspoon of salt, 1/2 teaspoon of ground pepper and 2000 ml of cold water. Bring to a boil, then simmer over medium heat for 20 minutes, until the vegetables are soft. 5. Add 1 tablespoon of oregano in vinegar, along with the finely chopped lovage and dill. Take the pot off the heat and leave it covered for 5 minutes; you can smell the oregano and herbs when you lift the lid.

Notes

A firm zucchini with smooth skin is easier to shave into strips; a very large one will have more developed seeds in the center, but you can still purée it all. Wide strips soften more slowly than thin ones, so check the texture before extending the cooking time. If the tomatoes are very juicy, the broth will be thinner; leave the lid slightly ajar during the last few minutes of cooking. The soup keeps in the fridge for up to 3 days in a lidded container once it has cooled. I serve it with bread, and 10 g of parsley can replace the lovage; when I make a larger batch, I choose a wider pot and check the vegetables before adding cooking time.