Zucchini and arugula soup

Ingredients for 2 servings:

• 1 kg zucchini
• 70 g arugula, fresh
• 550 ml water
• 5 tsp almond butter
• 3 vegetable stock cubes, vegan
• ½ tsp turmeric powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

simple, low-calorie, vegan and super delicious and creamy!

Bring a pot with 550 ml of water to a boil. Wash the zucchini and trim the ends. Cut the zucchini into pieces and puree in a bowl with an immersion blender. Add the arugula and puree again. If there are still pieces of zucchini, don’t worry, as they will be pureed again when the soup is cooked. Add the zucchini and arugula mixture to the boiling water, simmer for about 5 minutes, and puree again. Add the stock cube and almond butter and puree again, if necessary, until the soup reaches the desired consistency. After about 10-15 minutes, the soup is ready. Season to taste with pepper and salt if desired, and add turmeric. If the soup is served as a starter, it serves about 4 people. If you don’t have almond butter, you can also use sour cream, crème fraîche, or something similar; you just have to choose the right amount for you. But then the soup is no longer vegan.