Courgette cream soup

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
3 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 300 g Courgette
  • 2 spring onion stems
  • 3 TABLESPOONS Oil
  • 3/8 l Vegetable broth (instant)
  • 75 g Whipped cream
  • 1 washer Toast
  • 1 Garlic clove
  • 7-10 Tbsp Tabasco mild
  • 7-10 Tbsp red berries

Directions

  1. 1

    Clean and wash the zucchini. Cut 1 thin slice of 1 zucchini lengthwise, cut into fine strips and put aside. Dice remaining zucchini. Clean and wash spring onions and cut into rings.

  2. 2

    Heat 1 tablespoon of oil in a saucepan. Sauté the zucchini and spring onions briefly. Deglaze with broth and cream. Bring to the boil and cook over medium heat for about 5 minutes. In the meantime cut toast into small cubes.

  3. 3

    Peel and finely chop the garlic. Heat the remaining oil in a frying pan. Fry the bread cubes and garlic until golden brown. Puree the zucchini in the liquid. Season to taste with Tabasco. Pour soup into cups.

  4. 4

    Spread bread cubes and zucchini strips on top. Sprinkle with red berries.

Nutrition Facts

KCAL
170 kcal
CARBS
7 g
FATS
15 g
PROTEINS
2 g