Zucchini and Arugula Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 kg zucchini
- 70 g rocket, fresher
- 550 ml water
- 5 teaspoon almond butter
- 3 vegetable stock cubes, vegan
- 0.5 teaspoon ½ turmeric powder
Print Recipe
Pin Recipe Instructions
- Bring a saucepan with 550 ml of water to a boil.
- Wash the zucchini and cut off the ends. Cut the zucchini into pieces and puree in a bowl with the hand blender. Add the rocket and puree again. If there are any zucchini pieces left, don`t worry, as the soup will be mashed again when you cook it.
- Add the zucchini and rocket mixture to the boiling water, simmer for about 5 minutes and puree again. Add stock cubes and almond butter and puree again if necessary until the soup has the desired consistency. The soup is ready after a total of 10-15 minutes. Season to taste with pepper and possibly salt and add turmeric.
- If the soup is eaten as a starter, it is enough for about 4 people.
- If you don`t have almond butter, then you can also use sour cream, creme fraiche or similar, then you just have to choose the right amount for yourself. Then the soup is no longer vegan.
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