Creamy Zucchini Soup with Salmon and Thyme

Ingredients

• 500 g small zucchini
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• 800 ml vegetable broth
• Salt
• black pepper (freshly ground)
• 125 g sour cream
• 1 tbsp chopped thyme
• 150 g raw salmon fillet (skinless)
• thyme (for garnish)

Instructions

1. 1.

   Wash, trim, and cut the zucchini into small pieces. Peel and finely chop the shallot and garlic. Sauté the shallot and garlic in hot oil for 1-2 minutes until translucent. Add the zucchini, cook briefly, pour in the broth, cover, and simmer for about 20 minutes.

2. 2.

   Blend the soup, season with salt and pepper, stir in the sour cream, add thyme, and adjust seasoning. Remove from heat. Dice the salmon into small cubes, add to the soup, and let it warm through briefly. Serve by ladling the soup onto preheated plates and garnish with fresh thyme.