Vegetable Puree Soup with Zucchini and Garlic
Soups • European
Description
Serve the soup deliciously with croutons. You can dip them in cream cheese and toss them into the soup.
Ingredients
- Potato 1 piece
- Carrot 1 piece
- Courgette 2 pieces
- Onion 1 head
- Tomatoes 2 pieces
- Garlic 4 cloves
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the potato and carrot, and cut them into cubes. Boil in 1 liter of salted water for 15 minutes after boiling.
Step 2
Take two medium or large zucchinis, peel them, remove the seeds if necessary, cut into cubes, and add to the potatoes. Cook for another 15–20 minutes.
Step 3
Dice a small onion and sauté it in vegetable oil until soft. Peel the tomatoes and add them to the onion. Sauté everything until the mixture resembles a sauce, then add the crushed garlic and remove from heat.
Step 4
Drain almost all the broth from the pot with the zucchinis into a separate container. Add the tomato sauce to the zucchinis, add pepper, and mix. Cook for another 5 minutes.
Step 5
Drain the broth into another separate container. Let the vegetable mixture cool slightly. Puree the mixture with a blender. Add the last drained broth to reach your desired consistency for the puree soup. If this broth is not enough, add more of the first drained broth.
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