Zucchini and mozzarella soup

Zucchini and mozzarella soup
 
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This recipe was uploaded
by qrstabby

 
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Ingredients

Ingredients
Method
 
  • Olive oil or butter to fry
  • 1,5 liter of water
  • 2,5 onions, chopped
  • 3 garlic, chopped
  • 1,5 kg zucchini, chopped
  • 0,5 kg potato, peeled and diced
  • 10 cocktail tomatoes, split into two
  • 0,5 vegetable or chicken stock
  • 1 dl cream
  • 1 dl natural yoghurt
  • Shredded mozzarella
  • Season with salt, pepper and basil
  • Crutouns and lime or lemon juice to serve
Fry the onions and garlic on high a heat until soft, remove from the pan and put them into a bowl. Keep the pan hot and add the potatoes (and more olive oil/butter). Fry on low heat until the potatoes are soft and golden brown.
Add 1,5 liter of water and the stock in a big saucepan, bring to boil and add the rest of the ingredients. Reduce the heat and let the soup cook for 20-30 minutes, the soup is finished when the zucchini is soft and clear.

Sprinkle your soup with mozzarella and add some lime/lemon juice and crutouns to make it extra crispy and nice!

Zucchini and mozzarella soup

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This recipe was uploaded by qrstabby

 
 

Method


Fry the onions and garlic on high a heat until soft, remove from the pan and put them into a bowl. Keep the pan hot and add the potatoes (and more olive oil/butter). Fry on low heat until the potatoes are soft and golden brown.
Add 1,5 liter of water and the stock in a big saucepan, bring to boil and add the rest of the ingredients. Reduce the heat and let the soup cook for 20-30 minutes, the soup is finished when the zucchini is soft and clear.

Sprinkle your soup with mozzarella and add some lime/lemon juice and crutouns to make it extra crispy and nice!
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