Potato and Squash Soup with Tuna

by Editorial Staff

Servings: 4

Cook: 30 mins

Ingredients

  • 1.5 l of water
  • 4 potatoes
  • 2 medium onions
  • 2-3 cloves of garlic
  • 2 medium carrots
  • 50 gr. butter
  • 1 small zucchini or courgette
  • 1 tablespoon capers (optional and optional)
  • 100 ml. cream
  • 1 can of tuna in its own juice
  • salt
  • chili
  • greens

Directions

  1. Peel the vegetables. Simmer the grated carrots and finely chopped onions and garlic in butter. You can directly in the saucepan where the soup will be cooked. Cover with water and bring to a boil. Put potatoes and zucchini cut into strips into the broth (the finer the vegetables are cut, the faster they will be ready). Salt the broth. While the vegetables are boiling, finely chop the capers and drain the excess liquid from the tuna.
  2. Use a blender to spice up the soup, adding cream to it. Season with pepper and, if desired, chili (chili adds a special piquancy to the puree soups). Add capers to the already purified soup and bring to a boil.
  3. Arrange the tuna on plates, pour over the soup, sprinkle with herbs and serve with croutons or croutons. 

Enjoy your meal!!!

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