Creamy zucchini soup
Winter is there and we need comfort and cocooning…a warm and healthy soup will do the deal! You need just few healthy ingredients, fresh vegetables, broth and – needless to say – few drops excellent extra virgin olive oil that will intensify the taste and will add texture to the soup
For 4 servings
700 grams of zucchini
1 garlic clove
500 ml of vegetable broth
4 slices of aubergine (facultative)
Extra-virgin olive oil
Basil leaves to decorate
Chop finely the onion. Cut zucchinis in slices, 2 to 3 cm thick.
Combine zucchini, onion and garlic in a pan and cover with broth. Cover and bring to boil and medium temperature and let simmer for 20 minutes – or until zucchini are soft and can be easily crushed with a fork.
In the meantime, cut aubergine slices in very small dices (brunoise). Heat 2 tablespoons of extra virgin olive oil in a pan, add aubergine dices and salt at your taste and cook for 10 to 15 minutes until aubergines become soft and golden.
Remove the zucchini soup from heat and purée with a blender until smooth and creamy.
Taste for salt and if you like ground some pepper.
Serve hot, decorating with a tablespoon of aubergine and basil leaves and few drops of extra virgin olive oil.
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Made with Olive Oil
Recipes where Olive Oil is always a good ingredient.