John Myers
Ingredients for 3 servings:
- 500 g zucchini
- 100 g mushrooms
- 1 m.-sized onion(s)
- 750 ml water
- 100 g cream cheese spread
- 1 tsp vegetable broth, instant
- e.g. salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Simple, quick and delicious
Peel the zucchini, hollow out the insides, and cut into large cubes. Trim the mushrooms and chop them into smaller pieces if necessary. Peel and dice the onion. Fry the mushrooms with half of the onions in a pan. Meanwhile, season with salt and pepper, then set aside. Lightly fry the zucchini with the remaining onions in a saucepan. Season with salt, pepper, and curry powder. Pour in the water, bring to a boil, add the vegetable stock, and then simmer gently for about 20 minutes. Add half of the mushrooms to the soup and puree everything with a hand blender. Dissolve the cream cheese in it and season again with the specified spices. Now add the remaining mushrooms or serve directly on the plates.
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