Summary

Ingredients

• 3 zucchini
• 1 onion (s)
• 3 clove (s) garlic
• 2 tablespoon olive oil for sweating
• 0.5 liter ½ vegetable stock
• 9 walnuts
• 1 tablespoon sour cream, possibly
• 100 g sheep`s cheese or falafel talers
• 1 tablespoon honey, possibly
• 1 squirt lemon juice or
• 1 shot white wine
• Salt and pepper from the mill
• Parsley for sprinkling

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Instructions

1. Roughly chop the garlic and onion, dice the zucchini. Sweat the onion and zucchini in a saucepan with oil, add a little salt at this point. Add the garlic just before deglazing so that it doesn`t get bitter.
2. Pour approx. 0.5 liters of vegetable stock and season with honey, salt and pepper. Simmer for 10 - 15 minutes over medium heat.
3. In the meantime, dice the sheep`s cheese and chop the parsley. Crack the walnuts and roast the kernels in a pan. Then puree the vegetables, add a splash of lemon juice, season to taste again, refine with the sour cream.
4. Serve the soup with cubes of sheep`s cheese and roasted walnuts, sprinkle with chopped parsley before serving. Serve with fresh bread.
5. For the vegan variant, I replace the sheep`s cheese with falafeltaler (available in organic shops, for example) and leave out the sour cream and honey.