Zucchini Garlic Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 cup natural yogurt, Greek
- 2 cloves garlic)
- salt and pepper
- 4 zucchini
- 3 medium potato (s)
- 1 bell pepper (s)
- 3 tomato (s)
- 1 onion (s)
- 1 clove garlic
- 100 ml tomato paste
- 1 tablespoon mustard
- 1 tablespoon olive oil
- 3 tablespoon balsamic vinegar
- Vegetable broth, instant
- Garlic powder
- Paprika powder, hot pink
- oregano
- water
Print Recipe
Pin Recipe Instructions
- First prepare the tzatziki. To do this, crush two cloves of garlic or cut into tiny cubes, add to the Greek yogurt and season with salt and pepper. It is best to prepare the tzatziki the day before so that the garlic can infuse well.
- Dice the remaining vegetables. Fry the onion and garlic cubes in oil and deglaze with about 2 tablespoons of balsamic vinegar. Put the rest of the vegetables in the pot and fill up with water. Add the vegetable stock.
- Simmer for about half an hour until the vegetables are soft. Stir occasionally. Then puree the contents of the pot. Add a little salt, pepper, oregano, rose-hot paprika and plenty of garlic powder. Stir in the mustard, 1 tablespoon balsamic vinegar, tomato paste and 4 - 5 tablespoon tzatziki.
- Baguette can be served with it. Alternatively, other vegetables can also be used. Everything that has to go fits in this soup. If you don`t want to make extra tzatziki, you can just take a cup of crème fraîche and then add a little more garlic.
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