Zucchini Soup
Posted on Dec 26, 2021 by admin in Soups |
This is a creamy silky soup as smooth as velvet. It has only a few ingredients but is so delicious and colourful because of the zucchini skin. I have used green zucchini but the yellow one can also be used in this recipe. It is so easy to make and can even be served as main course with crusty bread and a salad.
|
|
|
This is a creamy silky soup as smooth as velvet. It has only a few ingredients but is so delicious and colourful because of the zucchini skin. I have used green zucchini but the yellow one can also be used in this recipe. It is so easy to make and can even be served as main course with crusty bread and a salad.
|
Instructions
Set aside a few julienned raw zucchini skin/peel strips for garnishing. Cut the zucchini into halves vertically and then into small pieces since they need to become smooth when pureed after cooking.
Heat the oil and butter in a large heavy bottom vessel. Crush the garlic, chop the onion and sauté both for a minute or two until the aroma of garlic is released and the onion is translucent and soft.
Add the chopped zucchini and 500 ml of water, chopped green chilli (optional) and 2 teaspoons salt. Cook for 10 minutes until soft. Cool.
Strain the cooked vegetable and place in the liquidizer/ blender with a little of the strained liquid to get a smooth puree. You can also use a hand blender if it gives you a smooth puree.
Add about another 500 ml of water or vegetable stock to get a thick soup.. Check the seasoning and add more salt if required. A sprinkling of pepper will add to the taste, particularly if you have not used the green chilli.
Heat and serve garnished with the julienned raw zucchini skin/peel strips.
