in Soup Recipes

Anton's zucchini soup

updated

Spread the love

Ingredients for 4 servings:

  • 750 g zucchini
  • 450 g potatoes
  • 2 onions
  • 2 garlic cloves
  • 4 tbsp olive oil
  • 750 ml vegetable stock
  • ½ tsp sugar
  • Salt and pepper from the mill
  • Parmesan, freshly grated
  • 1 small chili pepper(s), optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

A quick and delicious vegetarian soup.

Dice the onions, finely slice the garlic, and sauté both in olive oil until translucent. Peel and dice the potatoes, and sauté them. Deglaze with the stock, bring to a boil, and simmer for 5 minutes. If you like it a little spicier, add a small chili pepper to the soup. Dice the zucchini, add it, and simmer for another 10 minutes. Roughly mash the soup with a potato masher and season with salt, pepper, and sugar. Ladle onto plates and sprinkle with grated Parmesan cheese. Serve with ciabatta or country bread.

Facebook Comments

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.

Cooked salad dressing

Peanut Butter Mandarin Cake