John Myers
Ingredients for 2 servings:
- 2 zucchinis
- 2 carrots
- 1 onion(s)
- n. B. garlic
- 1 piece(s) ginger, thumb-width
- 500 ml water
- Salt
- pepper
- Vegetable broth, granulated
- some oil
- some milk
- some goat’s cheese
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes
good against colds, delicious, vegetarian, healthy
Wash and peel the carrots, and the zucchini. Cut both into small pieces. Peel and finely chop the onion and the ginger. Heat a little oil in a pot and add the chopped onion. If you like, you can also add some garlic and sauté it. Then add the remaining vegetables and sauté briefly. I personally always find the roasted flavor very delicious. Then pour in about 1/2 liter of water, put a lid on it, and cook the vegetables until the carrots are somewhat soft. Remove the pot from the heat and puree everything with a hand blender. Thin with milk, if desired. Once the soup has a creamy consistency, season it with spices and vegetable broth. It’s especially delicious with goat’s cheese. The soup is warming and ideal for chilly autumn days.
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