Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 onion (s), roughly chopped
- 3 clove (s) garlic, roughly chopped
- 1 chilli pepper (s), roughly chopped
- some olive oil
- 5 large zucchini, cut into pieces
- 1 ½ liter vegetable stock
- salt and pepper
- sugar
- 200 g almond sticks
- 2 handfuls mint
Print Recipe
Pin Recipe Instructions
- Sweat the onion, garlic and chilli in olive oil. Add the zucchini pieces and fry for about 5 minutes. Then add the hot broth and simmer over low heat until the zucchini are cooked through.
- Meanwhile, toast the almonds in a pan until golden brown and finely chop the mint leaves.
- Remove the pan from the heat and puree the zucchini with the hand blender or in the food processor. Only at the end add the almonds and mash them briefly so that they stay a little coarser.
- Add the mint and season with salt, pepper and sugar.
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