Zucchini cream soup with nut crostini

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
3 5
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1 medium onion
  • 2 Garlic cloves
  • 2 Courgette
  • 200 g Potatoes
  • 4 TABLESPOONS Oil
  • 2 TEASPOONS Vegetable broth
  • 30 g Walnut kernels
  • 8 Thin slices of baguette
  • 7-10 Tbsp Salt
  • 150 g Whipped cream
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp a few squirts of lemon juice
  • 7-10 Tbsp Sugar
  • 1-2 TABLESPOONS Pumpkin seed oil

Directions

  1. 1

    Peel and finely dice the onion and garlic. Clean zucchini, peel potatoes. Wash both and cut into large pieces.

  2. 2

    Heat 2 tablespoons of oil in a large pot. Sauté onion and garlic, add zucchini and potatoes and cook for 3-4 minutes. Approx. 3 ⁄ Stir in 4 l water and stock. Bring everything to the boil, cover and simmer for about 15 minutes.

  3. 3

    Chop the walnuts and roast them in a large coated pan without fat. Remove. Heat 2 tablespoons of oil in the pan and fry the slices of bread in it from both sides until golden brown. Season with salt and spread the walnuts on top.

  4. 4

    Finely puree the soup with the cutting stick. Stir in cream and bring everything to the boil briefly. Season with salt, pepper, lemon juice and 1 pinch of sugar.

  5. 5

    Sprinkle soup with pumpkin seed oil and serve with nut crostini.

Nutrition Facts

KCAL
390 kcal
CARBS
28 g
FATS
26 g
PROTEINS
7 g