Cream of Zucchini Soup
1 hour Recipe Yield:
4 servings Difficulty:
Medium recipe
Cream of Zucchini Soup – Spanish cuisine recipe, light summer cream soup. If you are a vegan, you can use coconut or soy cream. This soup can be served not only warm, it is just as tasty and cold.
Recipe Ingredients
Cooking Recipe
The recipe for creamy zucchini soup is very simple. Peel potatoes and onions and cut into cubes. Zucchini cut into cubes, you can not peel. Heat the olive oil in a saucepan, put the vegetables and simmer over low heat for 5 minutes.
Pour broth into a saucepan with vegetables, increase heat to medium and bring to a boil. Then pour in the cream, add nutmeg, pepper, salt and cook for 15-20 minutes under the lid.
When the vegetables are fully cooked, drain the broth, but do not pour out. Grind the vegetables to a puree state, gradually adding the broth, bringing the soup to the desired consistency. Serve cream soup garnished with parsley and nutmeg, if desired.