Zucchini and carrot soup10 comments Sep 17th, 2010 | By Tobias | Category: Recipes, Soups
I am a big soup fan and certainly can eat soup every day. Cold or hot, I do not mind. I like to experiment and combine tastes and textures. This recipe I saw at a German language blog of a fellow foodie called Kochschlampe.
The carrot does something to the simple zucchini soup. It seems to smoothens it and also it adds additional texture, which I like.
Preparation time: 5 minutes
cooking time: 20 minutes
- 2 carrots
- 4 zucchini
- 1 red onion
- 1 clove of garlic
- 1 liter of vegetable stock
- some parsley
- salt and pepper
Peel the carrots and cut them into sticks. Fry them in a pot with some olive oil for approx. 5 minutes. Then remove them from the pot and set them aside.
Meanwhile peel and dice the onion. Put it into the pot to fry. Cut 3 of the 4 Zucchini and add them to the pot. Fry for a couple of minutes, then add the diced garlic and after 2 minutes the soup. Stir a bit and let it boil for 10 minutes. Then mix in a blender until smooth.
Now cube the remaining Zucchini and add it to the pot. Also add the carrot and the soup out of the mixer and boil for 5 minutes.
Season with salt, pepper and parsley.