Zucchini cream soup is prepared very simply: we cook vegetables and beat with a blender. We will cook them in vegetable or chicken broth. This light vegetable soup is a great choice during the warmer months.

Summary

Ingredients

• Zucchini – 1 Kilogram
• Onion – 1 Piece
• Garlic – 2 Cloves
• Olive oil – 3-5 tbsp
• Chicken or vegetable broth – 750 Milliliters
• Dried marjoram – 0.5 Teaspoon
• Dried Thyme – 1 Pinch
• Salt – To taste
• Ground black pepper – To taste

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Instructions

1. Peel the zucchini, onion and garlic. Chop the zucchini into cubes, chop the onion and garlic.
2. In a large saucepan (in which you will cook the soup) over medium heat in olive oil, fry the onions until soft, stirring occasionally. Then add the garlic and stir-fry for another minute.
3. Add zucchini to onion and garlic and fry for another 10 minutes. Stir constantly.
4. Add broth to vegetables, cover and cook over medium-low heat for 20-30 minutes until zucchini is done.

   

5. After half an hour, remove the soup from heat, beat the soup with a blender. Add spices and stir.
6. Creamy zucchini soup is ready!

Bon Appetit!