05/24/2017Starters - Meal soups

Creamy zucchini soup

Name: Creamy zucchini soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2-3 serv.
Cuisine: Vegan
Ingredients: 3 zucchini; 1 onion; 200 mL soy cream; 1 garnished bouquet; olive oil; pepper; salt

Gluten-free Oven-free Spring / Summer Batch cooking

For: 2-3 serv.Difficulty: EasyPreparation: 15 minCooking: 20 min

When we're not stuffing ourselves with burgers and lasagnes, we love making little soups, you see :-) And the quickest to cook, the most comforting, and the one that takes us back to childhood is zucchini soup! With lots of cream, of course, especially for those little brats who don't like vegetables.

You serve this with a slice of pie, a plant-based cheese, a toast, a flammekueche... anything you want, and you've got a speedy dinner for your weeknights :-)

Servings

Ingredients

Cups

-zucchini 3
-onion 1
-soy cream 200 (mL)
-garnished bouquet 1
-olive oil
-pepper
-salt

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Steps

Wash the zucchini and cut them in half lengthwise (to lay them flat and prevent them from rolling on your cutting board) then slice them finely. Peel the onion and chop it finely.
In a large pot, heat a little olive oil. Add the onion and sweat it (until it becomes a bit translucent). Add the zucchini and let it sauté while stirring for a few minutes.
Completely cover with water and add coarse salt and the bouquet garni. Let simmer on low heat for 15 minutes. The zucchini should be tender.
Remove some of the cooking water and set it aside for now. Also remove the bouquet garni. Blend the zucchini and add some cooking water if needed to achieve the texture you like the most.
Finish with the soy cream and adjust the seasoning.