John Myers
Cooking: Zucchini and Tomato Soup
The perfect cooking: zucchini and tomato soup recipe with a picture and simple step-by-step instructions.
- 200 g Zucchini yellow
- 0,5 Can Chopped tomatoes
- 1 Fresh onion
- 1 Clove of garlic
- 1 tbsp Oil
- 400 ml Vegetable broth
- 100 g Soup noodles
- Crushed red pepper
- Salt
- Wash the zucchini, quarter them lengthways and cut into small pieces. Peel and chop the onion and garlic.
- Heat the oil in a saucepan, sauté the onion and garlic, then add the zucchini and sauté briefly. Add Pul Biber to taste.
- Now add the tomatoes and stir in. After a few minutes, pour in the vegetable stock. Simmer with the lid on for about 20 minutes at a medium temperature.
- Then add the pasta, salt if necessary. Continue simmering until the noodles are cooked through.
Facebook Comments