Zucchini Puree Soup
⏳ Time
35 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Zucchini Puree Soup
Ingredients
- Courgette - 2 lbs
- Chicken Broth - 17 fl oz
- 33% Cream - 5 fl oz
- Pink Himalayan Salt - to taste
- Bay leaf - 1 piece
- Rosemary - 1 sprig
- Carrot - 7.1 oz
- Orange Bell Peppers - 5.3 oz
- Leek - 1.4 oz
Step by Step guide
Step 1
Peel the zucchini, cut it into small cubes, place it in a deep pot, and cover with water.
Step 2
Add salt and set to high heat.
Step 3
Once boiling, reduce the heat, add rosemary and bay leaf.
Step 4
Cover with a lid and cook for 20 minutes, avoiding a second boil.
Step 5
Then drain the water.
Step 6
Remove the bay leaf and rosemary from the pot. They will not be needed anymore.
Step 7
Pour in the broth.
Step 8
Add the carrot, bell pepper, and leek, all cut into small cubes.
Step 9
Bring to a boil, then reduce the heat and simmer for another 5 minutes.
Step 10
Puree the soup using a blender, then add the cream and wait for it to boil again.
Step 11
Remove from heat and puree the mixture again.
Step 12
Add salt to taste and stir. Serve hot.
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