Zucchini Soup

Zucchini Soup
Zucchini Soup

Zucchini is a close relative of the pumpkin.

Most often in cooking zucchini are used fresh. Zucchini are valuable because they contain the components necessary for proper human nutrition.  Particularly useful are small in size zucchini, cooked without salt or butter.

 

Preparation time: 40 minutes.

The recipe is well suited for: dinner.

Servings: 6

 

Ingredients:

2 carrots, chopped

2 onions, chopped

2 potatoes, peeled and diced

8 zucchinis, chopped

1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary

1/2 teaspoon dried basil

1/4 teaspoon ground white pepper

4 cups chicken broth

1 cup whole milk

 

 Preparation:

Put the diced onion and garlic in a heated pan with melted butter and saute until transparent.

Add the sliced ​​carrots. Simmer for 5 minutes.

Wash zucchini, cut into cubes, put in a pan.

Add the potatoes, cut into cubes. Mix.

Add steamed vegetables. Mix.

Add thyme, rosemary, basil, pepper and salt. Mix.

Pour the hot chicken broth so that it barely covered vegetables. Put on the fire. Cook for 15 minutes after boiling.

When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil.

Add the chopped parsley. Hold on fire for 1 minute.

The remaining zucchini and cut into slices. Bake on the grill pan on both sides.

Zucchini Soup

Zucchini Soup

Zucchini Soup

Zucchini Soup

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