Zucchini soup

Name: Zucchini soup - Savina G.
Ingredients: 2 medium zucchinis; 1 parsnip; 1 onion; 1 larger carrot or 2 smaller ones; 1 red bell pepper; 2 tablespoons of rice; 1 egg; salt; vinegar; 2 tablespoons of oil; a few leaves of lovage; sour cream of your choice.

Soups - Zucchini soup by Savina G. - Recipia

Zucchini Soup - A quick and delicious recipe for hot days Total time: 40 minutes Preparation time: 10 minutes Cooking time: 30 minutes Number of servings: 4 If you're looking for a light and tasty soup recipe, zucchini soup is the perfect choice. This soup is not only comforting but also packed with vitamins, made with fresh and healthy ingredients. Here’s how you can prepare it step by step. Necessary ingredients: - 2 medium zucchinis (choose firm zucchinis without spots) - 1 parsley (which adds a subtle and sweet aroma) - 1 medium onion (for a flavorful base) - 1-2 carrots (preferably larger, to enhance the flavor) - 1 red bell pepper (for a splash of color and flavor) - 2 tablespoons of rice (well washed, to avoid sticking) - 1 egg (which will add a creamy texture) - Salt to taste - Vinegar (to give a pleasant sour taste) - 2 tablespoons of oil (for sautéing) - Fresh lovage leaves (for finishing) - Sour cream of choice (for serving) Step 1: Prepare the ingredients The first thing you need to do is make sure all ingredients are clean and ready. Slice the onion into thin scales, grate the carrot, and chop the red bell pepper into small cubes. The zucchinis should be peeled and cut into small cubes for even cooking. Step 2: Sauté the vegetables In a large pot, heat the 2 tablespoons of oil over medium heat. Add the onion and carrot and sauté for about 1 minute until they become slightly translucent. This step is essential for developing the base flavors of the soup. Step 3: Cook the soup Add about 3 liters of water (or enough to cover the ingredients) to the pot and bring the water to a boil. Once the water is boiling, add the grated parsley, chopped bell pepper, washed rice, and zucchinis. Don’t forget to add salt to taste. Let the soup simmer over medium heat for 25-30 minutes until all the vegetables are tender. Step 4: Add the egg At the end of the cooking time, crack an egg into a bowl and beat it well. You can gradually add it to the soup using a sieve to achieve thin "shreds" of egg. This trick will not only enrich the soup's texture but also add a special note of creaminess. Step 5: Finishing Add vinegar to taste, allowing the soup to boil for an additional minute. Turn off the heat and finally, add the chopped fresh lovage leaves, which will bring an irresistible fragrance. Step 6: Serving Zucchini soup is served hot, with a spoonful of sour cream on top to add extra flavor and creaminess. You can also sprinkle some lovage leaves for decoration and aroma. Variation suggestions To customize this recipe, you can add other vegetables such as potatoes or peas, or you can replace the rice with quinoa for a gluten-free option. You can also experiment with different types of herbs, such as dill or basil, to give it a different taste. Zucchini soup is a simple and quick recipe, perfect for a summer meal or to cool off on a hot day. Try this recipe at home and enjoy fresh and healthy flavors!

Ingredients

2 medium zucchinis
1 parsnip
1 onion
1 larger carrot or 2 smaller ones
1 red bell pepper
2 tablespoons of rice
1 egg
salt
vinegar
2 tablespoons of oil
a few leaves of lovage
sour cream of your choice.

Zucchini soup

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