Soups & creams
Zucchini cream soup
Light and smooth zucchini cream with a touch of fresh cheese.
VegetarianGluten-free
Ingredients
- 700 g zucchini, sliced with skin
- 1 onion, quartered
- 1 leek, sliced
- 1 cheese portion or 50 g fresh cheese
- 500 g vegetable stock
- 25 g extra virgin olive oil
- Salt and white pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Put the onion and leek in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 6 min/120°C/spoon speed.
- Add the zucchini and the stock and season.
- Set 15 min/100°C/speed 1.
- Add the cheese portion and blend 1 min/speed 5-10 progressively.
- Adjust the salt and serve hot or warm.
- Garnish with a few pumpkin seeds or a drizzle of oil.
Tips
- Leaving the zucchini skin adds green colour and fibre.
- For a vegan version replace the cheese portion with cashew cream.
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