Smooth Zucchini Soup

Recipe by Vibrant Plates

Who says it is too hot to eat a soup in summer? Using fresh and tender ingredients this smooth Zucchini Soup can be done in just 15 minutes!

Ingredients

• 1 giant zucchini or about 500 g
• 1 onion
• 3 cloves garlic
• 1 small carrot
• 1 potato
• 1 l vegetable stock
• 1 tbs olive oil
• salt, pepper
• fresh herbs: tyhme, chives, parsley
• 1 spoon sour cream

Method

1. Wash and dice zucchini. Peel onions, garlic cloves, carrot and potato. Slice onion and garlic cloves, dice potato and grate carrot.
2. In a soup pot heat a spoon of olive oil, then add onions and stir-fry until translucent. Add garlic, carrots and potatoes and stir-fry for about a minute, then pour in about half of the vegetable stock, bring to a boil, then reduce heat and let it simmer for about 10-15 minutes, or until the potatoes are almost cooked.
3. Then, add in diced zucchini, the remaining stock, season to taste with salt and pepper and let it cook another 5 minutes, so the zucchini get tender, but not overcooked.
4. Remove from heat and blend into a smooth soup with a stick blender. Then add in chopped fresh herbs, pour into bowls and add a teaspoon of sour cream into each bowl. Serve hot.

View the recipe instructions at Vibrant Plates