Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
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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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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