Zucchini Soup with Basil
by Editorial Staff
Light, delicious vegetable puree zucchini soup. No cream suitable for people on a vegetarian diet. With cream, the taste of the soup becomes even more delicate and is ideal for feeding even the most fastidious child.
Servings: 3
Cook: 35 mins
Ingredients
- 1 PC. Bulb onions
- 600 gr. Zucchini
- 3 cloves Garlic
- 2 tablespoon Olive oil
- 500 ml vegetable broth
- 1 bunch Basil
- 1/2 tablespoon White wine vinegar
- 50 ml. Cream
- Salt
- Ground black pepper
Directions
- Heat olive oil in a saucepan and fry the finely diced onion for 2-3 minutes
- Chop the garlic finely and add to the onion; cook on slow for another 3-4 minutes.
- Cut the zucchini into circles, add to a saucepan, add salt, pepper and broth, after the broth boils, simmer for about 15 minutes until the courgettes are tender.
- Add vinegar and stir.
- Serve hot, adding 1-2 tablespoons of cream to a plate
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