Another fine recipe from the Culy kitchen. This time, after a long day of work, Liselotte made this quick zucchini soup that left us wanting more!
For 1 person:
- 1 zucchini
- 1 medium onion
- 1 big clove of garlic
- 1 bay leaf
- Bunch of basil (good enough)
- 1/2 stock cube
- 50 ml cream
- 200ml hot water
“This recipe is ideal after a long day at work or if you are eating alone. It’s right on the table, it’s healthy and it tastes like more! Delicious with a baguette with a little olive oil and fleur de sel. Enjoy your dinner!”
Cut the zucchini into cubes and heat a dash of olive oil in a frying pan over medium heat. Fry the zucchini pieces in this until they are a nice golden brown. Season with a little salt and pepper.
Meanwhile, finely chop the onion and fry it in a small soup pot over low heat. Finely chop the basil (including the thinner stems) and add it together with the bay leaf. Season with salt and pepper and cook until the onions are translucent. Then add the garlic and fry briefly.
Add the zucchini to the onion mixture and crumble in half the stock cube. Stir briefly and add the hot water until the zucchini cubes are just not completely covered. Boil briefly, remove the bay leaf and puree with a stick blender.
Finally, mix the cream into the soup to taste and season with additional salt and pepper if necessary.