Zucchini Leek Mustard Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 tablespoon olive oil
- 1 small onion (s)
- 3 zucchini
- 3 leeks
- 2 tablespoon mustard, medium hot
- 1 liter vegetable broth
- 100 ml milk, 3.5%
- 1 tablespoon sour cream
- 1 handful pine nuts
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- To prepare, the zucchini are diced and the leek cut into small pieces.
- Then an onion is chopped up and fried in a large saucepan with the olive oil. When the onion is lightly browned, add the zucchini and leek and cook for about 5 minutes with the lid closed. All of this is then extinguished with the vegetable stock and can simmer for another 10 minutes.
- Finally add the milk and mustard and puree everything with the hand blender. Then just add salt and pepper to taste and serve with the sour cream and pine nuts.
- Tip: I like it best with the medium-hot mustard from Bautz`ner.
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