Zucchini cream soup with feta cheese cubes and roasted walnuts

Ingredients for 3 servings:

• 3 zucchinis
• 1 onion(s)
• 3 garlic cloves
• 2 tbsp olive oil for sautéing
• ½ liter vegetable broth
• 9 walnuts
• 1 tbsp sour cream, if desired
• 100 g sheep’s cheese or falafel
• 1 tbsp honey, if desired
• 1 dashes lemon juice or
• 1 shot of white wine
• Salt and pepper from the mill
• Parsley for sprinkling

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A sophisticated starter, easy to make, also vegan!

Roughly chop the garlic and onion, and dice the zucchini. Sauté the onion and zucchini in a pan with oil, adding a little salt at this point. Add the garlic just before deglazing to prevent it from becoming bitter. Pour in approximately 0.5 liters of vegetable stock and season with honey, salt, and pepper. Simmer for 10-15 minutes over medium heat. Meanwhile, dice the feta cheese and chop the parsley. Crack the walnuts and toast the kernels in a pan. Then puree the vegetables, add a squeeze of lemon juice, season again, and finish with the sour cream. Serve the soup with feta cheese cubes and toasted walnuts. Sprinkle with chopped parsley before serving. Serve with fresh bread. For the vegan version, I replace the feta cheese with falafel patties (available in organic stores, for example) and leave out the sour cream and honey.