in Soup Recipes

Zucchini soup with chili croutons

updated

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Ingredients for 3 servings:

  • 800 g zucchini
  • 3 m.-sized potatoes
  • 1.2 liters of water
  • 100 ml cream
  • 50 g cheese, grated
  • salt and pepper
  • 3 slices of toast
  • 5 tbsp chili oil
  • Cheese, grated
  • Vegetable broth, granulated
  • Paprika powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Quick, easy and absolutely delicious!

Peel the potatoes and zucchini and cut each into medium-sized cubes. Boil everything together in water until tender. Purée everything with a hand blender until smooth, removing any remaining chunks from the soup. Add the cream and grated cheese and bring back to a boil while stirring. Season to taste with pepper, salt, vegetable stock, and paprika. For the chili croutons, cut the bread into even cubes and toast in the chili oil until golden brown. Do not turn the heat too high. Serve the soup with the chili croutons and grated cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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