Search This Blog

Wednesday, October 31, 2012

Zucchini cream soup (vegan)

If you're a fan of the bright green flavor of zucchini, here's a comforting soup that really makes it shine without many other ingredients to hinder it. 
Flavored with thyme, drizzled with extra virgin olive oil to serve and topped with croutons, this soup warms the spirit :).
Extremely simple and extremely delicious.
Recipe source: Adi Hadean

Note: if you want more creaminess and don't care about keeping it vegan, you can replace the potato with liquid cream.

Last year: Chocolate banana bread with white chocolate chips.

Ingredients (serves 4-6):
  • 1 kg zucchini
  • 200 g potatoes
  • 2 liters water (or vegetable stock)
  • salt and pepper to taste
  • 1 tablespoon thyme (dry or fresh)
  • 2 tablespoons extra virgin olive oil (to serve)
  • bread croutons to serve (optional)

Roughly chop up the zucchinis. Place them in a heavy-bottomed soup pot.

Add the peeled and cubed potatoes and the thyme. Pour the stock over them and bring to a boil.

Simmer for 15-20 minutes or until the potatoes are tender when pierced with a fork. Remove from the heat and puree everything with an immersion blender. Adjust the seasoning with salt and pepper.

Transfer to serving plates and top with olive oil and croutons. Dig in! :)

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...