Creamy Zuchini Soup
Prepare a smooth and creamy zucchini soup using fresh zucchini, whole milk, and aromatic herbs, blended to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Zucchini (sliced) | 1 | Kg |
| Onion (chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Vegetable Broth (low sodium) | 1 | Liter |
| Whole Milk (full-fat) | 250 | Milliliter |
| Olive Oil (extra virgin) | 2 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Fresh Basil (chopped) | 1 | Bunch |
| Parmesan Cheese (grated) | 50 | Gram |
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until onion is translucent.
- Add sliced zucchini to the pot and cook for about 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth.
- Return the pot to low heat and stir in whole milk. Season with salt and black pepper.
- Simmer for an additional 5 minutes, stirring occasionally.
- Serve hot, garnished with chopped fresh basil and grated parmesan cheese.
Kitchen equipment
Immersion Blender