The zucchini cream soup is a light soup quickly ready, a quick homemade puree, without cream and potatoes, thus low in calories. Perfect for cold evenings, Grandma Benedetta likes to prepare this easy cream even in summer and serve it lukewarm to children. Here is the Bimby version.
SEASONALITY of #zucchini – harvested outdoors from May to October.
RECIPES with zucchini
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Spring, Summer, and Fall
- Energy 51.96 (Kcal)
- Carbohydrates 8.45 (g) of which sugars 0.93 (g)
- Proteins 5.81 (g)
- Fat 0.84 (g) of which saturated 0.18 (g)of which unsaturated 0.42 (g)
- Fibers 2.63 (g)
- Sodium 299.73 (mg)
Indicative values for a portion of 490 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Zucchini Cream Soup
- 1 onion (about 90 grams)
- 850 g zucchini (1 very large or 3 medium)
- to taste salt (and curry – alternatively vegetable broth cube)
- 200 ml water
For a different aroma, add basil, celery leaves, or mint.
Tools
- 1 Pot tall and narrow
- 1 Knife for vegetables
- 1 Immersion Blender
Zucchini Cream Soup
Wash the vegetables and cut them into pieces.
Place all ingredients in a large pot.
Cook for about 10 minutes or until the vegetables are soft.
Blend the zucchini with the immersion blender. Depending on the desired consistency, add water or let it thicken.
If you want to add small pasta, keep the zucchini cream soup more liquid.
VARIANTS
FLAVORFUL: initially make an onion sauté, when it becomes transparent, add the zucchini to flavor for a few minutes and then add the necessary water for cooking.
Serve with croutons flavored with rosemary and sage.
Add other vegetables to the soup: carrots, tomatoes, leeks, peas. Or cooked legumes: borlotti, cannellini, chickpeas, lentils.
For a creamier soup, add diced potatoes.
For vegetarians:
– melt a tablespoon of spreadable cheese or cooking cream into it
For omnivores:
– serve with sautéed speck cubes, or bacon
– decorate with cooked shrimp, some can also be added to the puree to give it a sea flavor
STORAGE
Vegetable soups keep in the refrigerator for up to 3 days.
