Zucchini soup with cheese curls

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
3 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 1
  • 1 small onion
  • 1 medium zucchini
  • 150 g Potatoes
  • 1/2 tsp (3 g) Oil
  • 1/2 TEASPOON Vegetable broth
  • 7-10 Tbsp salt, white pepper
  • 4 cherry or small tomatoes (e.g. red and yellow)
  • 7-10 Tbsp fresh or dried thyme
  • 2 teaspoons (20 g) Cream cheese with buttermilk (8 % fat)

Directions

  1. 1

    Peel and chop the onion. Clean and wash the zucchini. Grate about 1/3 coarsely, dice the rest. Peel, wash and chop the potatoes

  2. 2

    Fry the onion in hot oil. Add potato and zucchini cubes. Stir in approx. 1/4 l water and stock, bring to the boil and simmer covered for approx. 10 minutes. Seasoning

  3. 3

    Wash and halve the tomatoes. Mash potatoes and zucchini in the broth. Add zucchini grated and tomatoes and cook for 2 minutes. Season to taste with salt and pepper

  4. 4

    Wash and chop fresh thyme. Form 2 cams from the cream cheese with 2 moistened teaspoons and place them on the soup. Sprinkle with thyme

  5. 5

    If you don't want to form extra cams, the cream cheese

  6. 6

    on hot days the zucchini soup tastes delicious even well chilled

Nutrition Facts

KCAL
230 kcal
CARBS
32 g
FATS
6 g
PROTEINS
10 g

Categories & Tags

AppetizerMain dishSoups