RecipesZucchini soup with potatoes
Recipe for 4 servings.
Ingredients (what you need)
4 pcs smaller potatoes
1 pc smaller onion
1 cube vegetable bouillon
1 handful frozen peas
1/4 cup red lentils
5 cloves garlic
2 pcs smaller zucchini
to taste parsley
salt
soup seasoning
whole allspice
as needed fine whole wheat flour
olive oil (not extra virgin)
sesame seeds
Recipe steps
Peel and finely chop the onion and garlic. Then sauté them in a pot with a little oil. Add the broth, prepared potatoes, zucchini, lentils, and allspice. Cook until soft.
Then remove the allspice berries that are floating on the surface, add the peas, and preferably some fresh parsley. Season with salt and pepper to taste, you can add some soup seasoning, and add the cooled roux.
Let the soup come to a boil. Take an immersion blender and blend the soup until thickened.
Serve the prepared soup immediately and you can lightly sprinkle it with sesame seeds.
Additional information about the recipe Zucchini soup with potatoes
Zucchini soup with potatoes is a delicious and nutritious dish, perfect for summer days. This recipe uses fresh zucchini, which adds a delicate flavor and creamy texture to the soup. Potatoes add heartiness and depth of flavor, while herbs like parsley or chives provide freshness. The soup can be served hot or cold and is a great way to use seasonal ingredients from the vegetable garden. The preparation is simple and quick, which every housewife will appreciate.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
