Zucchini – Cream Soup with Leek, Tomatoes and Carrots
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small onion (s)
- 1 leek / leek
- 2 zucchini, approx. 500 g
- 1 medium carrot (s)
- 2 tomato (s)
- 0.75 liters ¾ vegetable broth or meat broth (possibly more or less)
- some herbs Provence
- some salt and pepper, ground
- little garlic
- some cream
- Lemon juice
- parsley
Print Recipe
Pin Recipe Instructions
- Dice the onion + carrots; Roughly dice the zucchini + tomatoes; Cut the leek into rings. Put the diced, uncooked ingredients with the stock in a container of the steamer.
- Cooking: with the VEGETABLES 100 ° setting, approx. 12 min.
- Then puree the cooked ingredients with the hand blender. Add the spices and pour on the cream.
- Season again to taste! Sprinkle with parsley and croutons before serving and serve!
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