It is enough to add a little cream to the zucchini – and the cream soup becomes even more tender and pleasant. And for a richer taste, I use spinach and spices. The dish turns out to be very light and low-calorie, but very interesting.
Ingredients
- Zucchini - 2 pieces
- Cream - 200 ml
- Vegetable broth - 600 ml
- Spinach - 120 g
- Garlic - 3 clove
- Sea salt - 1 tsp.
- A mixture of peppers with peas (ground) – 1 tsp.
- Provencal herbs - 1 tsp.
- Butter - 30 g
- Olive oil - 2 art.l.
Step-by-step cooking recipe
Finely chop the spinach and fry for a couple of minutes on a mixture of oils.
Add crushed garlic and diced zucchini. Fry for a couple more minutes.
Pour in the vegetable broth to the desired consistency. Simmer for 5 minutes and beat the soup with a blender.
Pour warm cream into the same place, add all the spices and mix.
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