Zucchini and Carrot Soup with Ginger
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 zucchini
- 2 carrot (s)
- 1 onion (s)
- Garlic
- 1 piece (s) ginger, thumb width
- 500 ml water
- salt
- pepper
- Vegetable broth, grained
- some oil
- some Milk
- some fresh goat cheese
Print Recipe
Pin Recipe Instructions
- Wash and peel the carrots, wash the zucchini too. Cut both into small pieces. Peel and chop the onion, peel the ginger.
- Heat some oil in a saucepan and add the onion pieces. If you like, you can also add some garlic and sauté with it. Then add the remaining vegetables and sauté briefly. Personally, I always find the roasted aroma very tasty. Then add about 1/2 liter of water, put a lid on it and cook the vegetables until the carrots are fairly soft.
- Take the pot off the plate and use the hand blender to chop everything up. Dilute with milk if you like. When a creamy consistency has developed, the soup can be seasoned with spices and vegetable broth. The addition of fresh goat`s cheese is particularly tasty.
- The soup warms and is ideal for uncomfortable autumn days.
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