Zucchini Soup with Garlic
Zucchini soup with garlic is a recipe featuring fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 zucchini
- 2 mostly firm potatoes
- 1 tbsp plant oil
- 3 Garlic cloves
- 750 ml vegetable broth (vegan)
- 1 sprig thyme
- 1 piece untreated lemon zest
- Salt
- Pepper
- a handful basil
- 3 tbsp soy cream
- sugar
- a splash lemon juice
Instructions
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1.
Wash the zucchini, trim the ends and cut into 1-2 cm cubes. Peel, wash and cut the potatoes to the same size. Heat the oil in a large pot. Peel the garlic and press it through a press. Sauté until translucent and add the potatoes.
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2.
Pour in the broth, add the thyme sprig and lemon zest, and simmer for about 15 minutes. Add the zucchini, season with salt and pepper, and cook for another 5 minutes. Wash the basil, pat dry and cut into strips.
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3.
Remove the thyme and lemon zest, then briefly purée the soup once with a hand blender. Finish with soy cream and season with salt, pepper, sugar, and lemon juice. Serve the soup on plates garnished with basil.
