in Soup Recipes

Zucchini soup for cheapskates

updated

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Ingredients for 3 servings:

  • 4 m.-sized zucchini, peels and cores thereof
  • 600 ml vegetable stock
  • possibly cream or cream substitute

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

vegan, GAT-compliant, leftover utilization

Bring the zucchini peels and cores to a boil with 500–600 ml of vegetable stock. Then simmer with the lid slightly ajar and reduce heat to low. When you notice the peels are soft, puree with an immersion blender (or similar) and season to taste. Enjoyed on its own, this is an absolutely low-calorie soup. Note: I always feel terribly sorry when I have to throw something away. I made zucchini jam, and the peels and cores were left over. That’s how this recipe came about. If you like, you can thicken the soup or refine it with cream or vegan cream. I also think almond butter would work well.

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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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