zucchini soup

Ingredients for 2 servings:

• 650 g zucchini
• 2 onions
• 2 tbsp oil
• 500 ml chicken broth
• 1 tbsp oil
• ½ tsp sweet paprika powder
• some salt
• 2 tortillas
• ½ bunch parsley, flat
• 100 g herb cream cheese
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

With herb cream cheese

1. Clean and roughly dice the zucchini. Dice the onions. Sauté both in a pot with 2 tablespoons of oil and pour in 500 ml of chicken stock. Bring to a boil, then cover and simmer for 15 minutes. 2. Preheat the oven to 220 degrees Celsius (200 degrees Celsius fan-assisted). Mix the oil with the sweet paprika and a pinch of salt. Cut the tortillas into 3 cm wide strips, place them on a baking sheet, and brush with paprika oil. Bake in the hot oven on the middle rack for 5 minutes until crispy. 3. Finely chop the parsley leaves. 4. Add the herb cream cheese to the zucchini, blend everything finely with a food processor, and season with salt and pepper. Sprinkle with parsley and serve with tortilla strips. Per serving 16 g E, 35 g F, 33 g KH = 527 kcal (2208 kJ)