Zucchini soup

Zucchini soup – an explosion of flavor and freshness

Preparation time: 10 minutes
Cooking time: 25 minutes
Total: 35 minutes
Servings: 4

Zucchini soup is a dish that combines simplicity with flavor, offering not only a delicious taste but also a rich palette of nutrients. This recipe is perfect for hot summer days but can be enjoyed in any season, accompanied by a slice of fresh bread or crunchy croutons.

The history of zucchini soup is closely linked to the culinary traditions of many cultures. Over time, zucchini has been appreciated not only for its delicate taste but also for its versatility in dishes. In this soup, zucchini perfectly combines with other vegetables, creating a symphony of flavors that will delight your taste buds.

Ingredients:

- 2 medium fresh zucchinis
- 1 large sweet carrot
- 1 onion, preferably white or yellow
- 1 large potato, for a creamy texture
- 100 g green beans, cleaned
- 1 celery stalk, for added flavor
- 1 parsnip, optional, for a slightly sweet taste
- 50 ml extra virgin olive oil
- 1-2 tablespoons vegetable broth (or salt, to taste)
- 1 bunch of fresh parsley, for decoration

Step by step:

1. Preparing the vegetables: Start by peeling all the vegetables. Wash the zucchinis, carrot, onion, potato, green beans, celery, and parsnip well under cold running water. Cut the vegetables into small cubes to help them cook evenly.

2. Boiling the vegetables: In a large pot, add about 1.5 liters of water and bring the vegetables (except the zucchinis) to a boil. Make sure the water is well salted to enhance the flavors. Wait until the vegetables are half-cooked, about 10-15 minutes.

3. Adding the zucchini: After the vegetables are half-cooked, add the chopped zucchinis. This ingredient should be added later because zucchini cooks quickly and should not become mushy. Boil everything together for another 5-7 minutes until the zucchinis are tender but still hold their shape.

4. Seasoning: Add the vegetable broth and olive oil to the pot. Gently stir to disperse the flavors. Let the soup boil for another 5 minutes, then taste the dish and adjust the seasonings if necessary.

5. Finalizing: Once the soup is ready, turn off the heat and add the chopped parsley. This will add a touch of freshness and a splash of color.

6. Serving: Pour the soup into bowls and garnish with a few whole parsley leaves. It can be served hot but also at room temperature, making it an excellent choice for a summer lunch.

Practical tips:

- Choosing ingredients: Opt for fresh, seasonal vegetables to achieve the best flavors. Young zucchinis have a better texture and a more pleasant taste.
- Variations: If you want to enrich the soup, you can also add other vegetables such as tomatoes, peppers, or even sweet potatoes. Each ingredient will provide a unique flavor.
- Consistency: If you prefer a creamier soup, you can use an immersion blender to puree the cooked vegetables. Add a splash of cream or yogurt for extra flavor.
- Storing the soup: The soup can be stored in the refrigerator for 3 days or frozen in small portions for later enjoyment.

Nutritional benefits:

This soup is rich in vitamins, minerals, and antioxidants due to the mix of vegetables. Zucchini is an excellent source of water, fiber, and vitamins A and C. The carrot brings beta-carotene, which is good for vision, while celery and parsnip contribute to heart health due to their potassium content.

Frequently asked questions:

- Can I use frozen vegetables? Yes, you can use frozen vegetables, but make sure to add them at the right time during boiling to avoid a mushy texture.
- How can I adapt the recipe for vegans? This recipe is already vegan, but you can omit the vegetable broth and replace it with salt or your favorite spices.
- What can I serve alongside? Zucchini soup pairs perfectly with a slice of toasted whole grain bread or garlic croutons. Additionally, a fresh salad can complement the meal.

I hope this zucchini soup recipe inspires you to cook and enjoy a delicious and healthy meal. Bon appétit!