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.

Summary

Ingredients

• 1 PC. Bulb onions
• 600 gr. Zucchini
• 3 cloves Garlic
• 2 tablespoon Olive oil
• 500 ml vegetable broth
• 1 bunch Basil
• 0.5 tablespoon White wine vinegar
• 50 ml. Cream
• Salt
• Ground black pepper

Print Recipe Pin Recipe

Instructions

1. Heat olive oil in a saucepan and fry the finely diced onion for 2-3 minutes
2. Chop the garlic finely and add to the onion; cook on slow for another 3-4 minutes.
3. 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.
4. Add vinegar and stir.
5. Serve hot, adding 1-2 tablespoons of cream to a plate