Vegetables & legumes
Zucchini cream soup
Smooth and light zucchini cream soup with a touch of leek.
VegetarianVeganGluten-free
Ingredients
- 700 g zucchini
- 1 leek
- 1 small potato
- 1 garlic clove
- 40 g extra virgin olive oil
- 600 g vegetable broth
- Salt and pepper to taste
Step-by-step
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- Chop the leek and the garlic 4 sec/speed 5 and scrape down the sides with the spatula.
- Add the oil and saute 6 min/Varoma/spoon speed.
- Add the zucchini and the potato in pieces, the broth, the salt and the pepper.
- Set 18 min/100C/speed 1.
- Blend 1 min/speed 5-9 progressively until you obtain a fine cream.
- Adjust salt and serve.
Tips
- Leave the skin of the zucchini for a greener and more nutritious cream.
- A dash of raw oil and seeds when serving adds texture.
- For a richer version add a cheese portion in the blending if it is not vegan.
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