John Myers
Zucchini Soup – Purely Vegetarian
The perfect zucchini soup – purely vegetarian recipe with a picture and simple step-by-step instructions.
- 1 Pc. Zucchini
- 1 Pc. Carrots
- 2 Pc. Small potatoes
- 2 tbsp Vegetable broth
- 2 tbsp Water
- 1 Pc. Onion
- 1 Pc. Garlic
- 1 Pc. Lovage fresh
- 1 tbsp Vegetable oil
- Pepper, nutmeg
- Peel and dice the onion. Also peel the garlic and cut into small slices. Wash and dice the zucchini. Peel and slice the carrots. Peel and dice the potatoes. Sweat the onions in a little vegetable oil. When the onions have got a strong color, add the zucchini cubes and sweat them too – preferably until they have got some color. Then add the carrot slices, diced potatoes and the garlic. Fill the whole thing up with approx. 1 liter of water (if you like the soup a little thicker, take a little less water – approx. 750ml). Stir in the vegetable stock and add the finely chopped lovage leaves and boxes. Bring the whole thing to a boil and cook for about 15-20 minutes. When everything is nice and soft, puree with the blender. Season to taste with pepper and nutmeg. Pancakes go well with it. If you prefer something heartier, you can add a sausage to the soup and let it warm up in it. It also tastes delicious.
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