Young Zucchini Soup with Cilantro

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

For this soup, it's important to choose young, green zucchinis. Do not peel the skin before cooking (the author does not mean zucchini when referring to green zucchinis). This is an extremely simple soup. Anyone can make it, and it will take just a few minutes. However, a hand blender is required.

Ingredients

Water - 24 fl oz
Young zucchini - 2 pieces
Red Long Chili Peppers - a knife tip
Ocean salt - a pinch
Cilantro - 5 stems

Step by Step guide

Step 1

Wash the zucchinis, cut them into medium-sized pieces, and place them in a small pot (with relatively high sides, not aluminum, and preferably without chips if it's enameled), cover with water. Cook over medium heat until boiling, then reduce the heat slightly and cook for a couple more minutes. Use a fork to check that the zucchinis have become soft.

Step 2

Add salt, remove from heat, and blend the zucchinis with a hand blender. Add red pepper and a bit of nutmeg if desired. Before serving, add chopped cilantro. You can garnish with pumpkin seeds, lightly toasted in a pan.