In the last post I shared with you the recipe for the courgettes-chili-mint salad. I have not used the part of the zucchini that had kernels for the salad. Since I didn’t want to throw the courgettes away, I used that part to cook a vegan zucchini cream soup. You can use also whole zucchinis to cook this soup, you don’t have to make the salad…but I recommend you to try it.
You need:
500
g zucchini
1
small onion
2
tbsp oil
600
ml of water
4
tbsp soy yogurt
salt
pepper
nutmeg
Cooking
time: 20 minutes
Servings:
2
This is how we proceed:
Wash zucchinis and dice/ cut into slices. Peel onion and dice. Heat the oil in a saucepan and braise lightly. Add the zucchini and fry for 1-2 minutes. Add the water and simmer over medium heat for 10 minutes.
Remove the pot from the heat and blend everything well. Add soy yogurt to the soup and season with salt, pepper and nutmeg. Stir the zucchini cream soup again. Pour the soup in bowls, garnish with soy yogurt and zucchini strips. Serve.
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