in Soup Recipes

Zucchini soup with cheese

updated

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Ingredients for 4 servings:

  • 1 kg zucchini
  • 60 ml olive oil
  • 3 garlic cloves
  • 750 ml vegetable stock
  • 60 ml cream or cream substitute (Soy Cuisine)
  • 50 g cheese (e.g. Pecorino, Parmesan, Grana Padano), freshly grated
  • salt and pepper

Instructions

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

Slice the zucchini and garlic and fry them in a pan with heated oil. Add the vegetable stock, bring to a boil, and simmer for 10 minutes. Remove the soup from the heat and puree. Then, while stirring, add the cream or cream substitute and grated cheese over low heat. Season with salt and pepper. Delicious with white bread or croutons. Tip: Add fresh chopped herbs of your choice for a more refined finish.

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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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