Creamy Zucchini Soup with Almonds

Ingredients

• 1 onion
• 2 Garlic cloves
• 3 zucchinis
• 1 tbsp Olive Oil
• 800 ml vegetable broth
• 10 g basil (0.5 bunch)
• 60 g almond flakes (4 tbsp)
• 40 g crème fraîche (2 tbsp)
• Salt
• Pepper
• nutmeg

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Wash, trim, and dice the zucchinis.

2. 2.

   Heat oil in a pot. Sauté onions, garlic, and zucchini over high heat for 3 minutes. Deglaze with broth and simmer on low heat for about 20 minutes.

3. 3.

   Meanwhile wash basil, pat dry, remove leaves from stems, and chop most of them leaving a few whole.

4. 4.

   Toast almond flakes in a pan without oil over medium heat until fragrant, then set aside.

5. 5.

   Add chopped basil to the soup and puree until smooth. Stir in crème fraîche and season with salt, pepper, and freshly grated nutmeg.

6. 6.

   Serve the soup in four bowls, garnished with toasted almonds and remaining basil leaves.