John Myers
Cooking: Creamy Zucchini Soup with Minced Meat
The perfect cooking: creamy zucchini soup with minced meat recipe with a picture and simple step-by-step instructions.
- 1 g Zucchini yellow
- 1 Fresh onion
- 2 Garlic cloves
- 1 tbsp Paprika pulp (Ajvar)
- 1 tsp Tomato paste
- 500 ml Meatsoup
- 2 tbsp Creme fraiche Cheese
- 150 g Minced meat
- Seasoned Salt
- Oil
- Wash / scrub zucchini (approx. 220g), quarter lengthways and cut into pieces. Peel the onion and garlic and cut into small pieces.
- Heat the oil in a saucepan, sauté the onion and garlic, then add the zucchini and sauté. Then stir in ajvar and tomato paste.
- Add the stock, bring to the boil and simmer with the lid on at low temperature until the zucchini are soft.
- Take the pot off the stove and let it cool down a little.
- In the meantime, heat some oil in a small pan and fry the minced meat in it.
- Now puree the soup, then add salt. Then stir in the minced meat.
- Now put back on the stove and reheat.
- Stir in the creme fraiche before serving.
- PS: You can of course also prepare this soup with green zucchinis, but yellow produce a nicer color.
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