Zucchini Soup with Chorizzo and Nasturtiums
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 800 g zucchini, yellow and reen
- 100 g chorizo
- 100 g camembert (s)
- 2 cloves garlic
- 0.25 teaspoon ¼ salt, alternatively nasturtium salt
- 8 nasturtium leaves
- 100 g cream
- vegetable broth
Print Recipe
Pin Recipe Instructions
- Wash and roughly chop the zucchini and cook with the garlic and a little vegetable stock. Remove the kernels beforehand if they are already too big. I have not peeled off the shell.
- Add the nasturtiums and let cook, and shortly before the end of the cooking time, add the cheese. In the meantime, cut the chorizo into small pieces.
- When everything is cooked, puree the entire mixture with a magic wand and then add the chopped chorizo, stir in the cream, season to taste and, if necessary, add the salt.
- The cheese and sausage bring a good taste, I didn`t have to use any other spices.
- Vegetarians simply leave out the sausage
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