Yellow Zucchini Soup with Basil
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large zucchini, yellow
- 1 handful fresh basil
- 1 small chilli pepper (s), red
- 1 shallot (s)
- 1 clove garlic
- 1 tablespoon soup vegetables (salted in yourself or cubed)
- 1 cup natural yoghurt, creamier
- 50 g bacon, finely diced
- 1 tablespoon honey
- 0.5 ½ lemon (n)
- salt and pepper
- nutmeg
- oil
Print Recipe
Pin Recipe Instructions
- Peel off the peel of the zucchino with the peeler. Cut through once and divide each half lengthways again, scrape out the seeds with a spoon and cut into small pieces.
- Finely chop the shallot and sauté together with the soup vegetables, the finely chopped garlic and the zucchino in oil or butter. Fill up with water until the vegetables are just covered and let simmer for about 10 minutes.
- In a small pan, slowly leave the bacon cubes with the finely diced chilli pepper until crispy and add a tablespoon of honey at the end. Remove the saucepan from the heat, add the roughly chopped basil and puree everything with the blender and season with the spices and the juice of half a lemon.
- Put the soup in a plate, put a tablespoon of yogurt in the middle and pour the cubes of bacon with the honey over everything.
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