in Soup Recipes

Zucchini and cress soup

updated

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Ingredients for 1 servings:

  • 1 shallot(s)
  • 1 garlic clove(s)
  • 1 tbsp olive oil
  • 1 small zucchini
  • ¼ liter vegetable broth
  • 1 handful of cress
  • 1 tsp Parmesan, freshly grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Sauté the chopped shallot and chopped garlic clove in olive oil. Grate the zucchini and sauté it. Pour in the vegetable stock and simmer for 5 minutes. Then puree. Mix in the cress. Finally, sprinkle with freshly grated Parmesan cheese (preferably on the plate). This soup is also perfect for the recovery period after a therapeutic fast.

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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.

Zucchini and cress soup

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