Zucchini and Lime Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g zucchini, small ones
- 150 g sweet potato (s) or floury potatoes
- 2 shallot (s)
- 2 lime (s)
- 1 clove garlic
- 2 tablespoons oil
- 20 g butter
- 1 tablespoon vegetable stock, instant
- 125 ml milk
- 2 sprigs lemon thyme or lemon balm
- Salt and pepper from the mill
- 1 teaspoon sugar, brown
- 1 ½ teaspoon coriander powder
- 1 pinch chili powder
- 2 stems mint, fresh or 1 teaspoon dried
- 100 g cream
Print Recipe
Pin Recipe Instructions
- Rinse and clean the zucchini and sweet potatoes, then cut into approx. 1 cm cubes. Peel and finely dice the shallots. Rinse and dry the limes with hot water, then peel the peel thinly and chop finely. Halve the limes and squeeze out the juice. Peel and finely chop the garlic or press through the garlic press.
- Then heat the oil and butter in a large saucepan. Sweat the shallot cubes in it until translucent and then add 3/4 of the lime zest, the garlic and the sweet potato cubes. Fry for about 5 minutes. Then add the zucchini and fry for another three minutes.
- Scatter the broth over the vegetables and pour in the milk and lime juice, bring to the boil and cook for another 6 minutes on a low flame. Use the hand blender to puree the soup into pieces, season with the spices and mint.
- Beat the cream with a pinch of salt until stiff. Pour the soup into plates and decorate with a spoonful of cream and the lemon thyme or balm leaves and lime zest.
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