Creamy Zucchini Soup: A Simple, Flavorful Delight
Zucchini soup is a timeless comfort dish that makes the most of fresh, seasonal produce. With the zucchini season running from June to October, this creamy soup is a fantastic way to utilize the abundance of this vegetable.
The subtle sweetness of the caramelized carrots combined with the smoothness of zucchini creates a satisfying, nourishing bowl of goodness. Perfect for a cozy weeknight meal, this soup comes together in just 30 minutes with minimal ingredients, making it a go-to choice when you need something quick yet comforting. It’s creamy, mildly spiced with a touch of chili, and best enjoyed with mini dumplings or crusty bread.
Ingredients:
- 1 white onion
- 500g carrots
- 2 cloves of garlic
- 300g zucchini
- 2 tbsp germ oil (or any mild vegetable oil)
- 1 tsp sugar
- 3 tsp vegetable stock
- 50 ml whipped cream
- Chilli pepper (to taste)
Instructions:
- Prepare the Vegetables: Peel the onion, garlic, and carrots. Finely chop the onion and garlic, and cut the carrots into small cubes. Wash the zucchini and chop it into cubes as well.
- Sauté the Carrots: Heat the oil in a large pot over medium heat. Add the chopped carrots and chili pepper. Sauté for a few minutes until the carrots start to soften. Sprinkle in the sugar and allow it to caramelize briefly.
- Add Zucchini and Onion: Stir in the chopped onion and zucchini. Fry everything together for a few more minutes until the vegetables begin to soften.
- Cook the Soup: Add 1 liter of water to the pot and bring the mixture to a boil. Stir in the vegetable stock and reduce the heat. Cover the pot and simmer for about 15 minutes until the vegetables are tender.
- Blend the Soup: Using a hand blender, carefully puree the soup until it becomes smooth and creamy. If you prefer a slightly chunky texture, blend it less.
- Finish the Soup: Add the whipped cream and stir it into the soup. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and serve immediately. For extra texture, you can add mini dumplings, a drizzle of olive oil, or a sprinkle of fresh herbs.
Storage Information:
If you have leftovers, allow the soup to cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3 days.
To freeze, portion the soup into freezer-safe containers, and it will keep for up to 3 months. When reheating, you may need to add a splash of water or broth to reach the desired consistency.
Conclusion:
This creamy zucchini soup is a simple yet flavorful dish that highlights the best of the zucchini season. It’s a perfect meal for any time of the year, especially when zucchini is abundant in your garden or at the market.
The blend of sweet carrots, savory vegetable stock, and creamy texture makes it incredibly comforting, while the slight heat from the chili adds just the right kick.
Pair it with mini dumplings or a slice of rustic bread for a complete, satisfying meal.
Enjoy this wholesome dish as a cozy, nourishing dinner or a starter to your favorite meal!
