in Soup Recipes

Zucchini soup alla Hanghuhn

updated

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Ingredients for 4 servings:

  • 1 m.-large zucchini
  • 3 carrots
  • 1 onion(s)
  • 5 potatoes
  • 300 ml chicken broth
  • 1 can coconut milk
  • pepper
  • chili powder
  • curry powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Dice the onion and fry until translucent in a little olive oil. Dice the zucchini, peeled potatoes, and carrots and fry lightly. Season with curry and chili powder and pour in the coconut milk and chicken stock. Cook for half an hour, stirring occasionally. Purée everything with an immersion blender and season with pepper. Additional salt is usually not necessary. This dish goes best with a fresh baguette.

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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.

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