John Myers
Zucchini Mango Soup
The perfect zucchini mango soup recipe with a picture and simple step-by-step instructions.
- 6 piece Zucchini
- 2 Glasses Vegetable stock
- 1 Glass White wine
- 1 liter Cream
- 1 piece Mango
- 2 piece Shallots
- 4 tablespoon Olive oil
- 1 tsp Cinnamon
- 1 tbsp Salt
- 1 tsp Nutmeg
- 2 tbsp Black pepper
- The soup is an eye-catcher in the bottle look. Can of course also be served in bowls or soup plates.
- Heat the olive oil in a pan.
- Add the finely chopped shallots and fry.
- Cut the zucchini into cubes and add to the shallots in the pan.
- Add salt, pepper, nutmeg and cinnamon. (If you like it hotter, you can of course fold in more pepper.)
- Transfer everything into a large saucepan.
- Add vegetable stock and cream.
- Approx. Cook for 25 minutes over medium heat.
- Then fold in the diced mango.
- Puree well with the hand blender, as the soup is filled into the bottles and “drunk” with a straw.
- Taste. TIP: It tastes really hot when paired with the mango. Now is the time to “chop up” for courageous people. A little chilli goes well too.
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