Pink zucchini cream soup

Ingredients for 3 servings:

• 3 zucchinis
• ½ beetroot, cooked
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 50 ml Soy Cuisine
• ¾ liter of water
• Vegetable broth, granulated
• Salt
• chili powder
• Pumpkin seed oil
• Rapeseed oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Halve the zucchini, scrape out the flesh, and make sure no green parts of the skin are left behind. Then chop the onions, garlic, zucchini flesh, and beetroot into large pieces. Add a little rapeseed oil to a pot and lightly fry the onions, then add the zucchini flesh, garlic, and beetroot. Deglaze with the water, add the granulated stock, and simmer the soup for 10 minutes, then puree with a hand blender. Stir in the soy cream and season with salt and chili. Serve in soup bowls and drizzle a little pumpkin seed oil on top. You can also make the soup with half a red bell pepper instead of beetroot. Finely chop the bell pepper and fry it with the onions. The soup will then turn orange.