Zucchini Cream Soup
Equipment
- 1 large soup pot with lid
Ingredients
- 600 gr of grated Zucchini
- 1 yellow onion chopped
- 1 glove of garlic , minced
- 2 Tablespoons of Vegetable Oil
- 2 Tablespoons of Flour whole wheat works fine as well
- Salt & pepper to taste
- 1 liter of water or broth if you prefer possibly more
Instructions
- Heat the oil in a large pan on a high to medium heat, add Zucchini, turn down the heat to medium and let them cook slowly .
- The Zucchini contains a lot of water and we want to intensify the flavor by letting all the moisture evaporate, be careful not to brow them, keep stirring!
- To accelerate the process, you can go ahead and add a little salt.
- After about 7 min, most of the moisture should have evaporated. Add onions and garlic, be sure to keep stirring for another 5 minutes until your onion has become all translucent and your garlic in fragnant.
- Add flour by dusting your vegetables in the pan. Stir well for another 5 minutes. Pour in the broth (or water), bring the pot back to the boil, stir well to fully dissolve your flour with your liquid.then turn down the heat to simmer for a good 10 minutes. You will see how the soup thickens (if the soup is too thick for you, just add more liquid to thin it out )
- After 10 minutes, turn off the heat and puree the soup with an immersion blender. Blend till you have reached a smooth and creamy consistency.
- Add salt and pepper to taste.
- at this stage you can let your soup cool and store until you serve it. once you ready continue as follow
- Return the Pot to the heat and bring to simmer once more.Just before serving, give the soup a little wiz again with the stick blender, this way you will incorporate a nice frothy and silky consistency. serve piping hot.
Notes
This method works with almost all vegetables such as leek, asparagus, brokolie , tomatoes, celeries or carrots.
you add some oat cream as a topping
kale chips or some fresh herbs are a nice touch
serve with your favourite bread .