Soup
Zucchini Soup
Light and creamy, ready in half an hour with just a few vegetables.
- Gluten-free
- Vegan
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 4
Ingredients
How many servings?
- 3 zucchini
- 1 potato
- 1 onion
- 2 cloves garlic
- 2 tbsp olive oil
- 1 l water
- 1 tsp salt
- 1 pinch black pepper
- 1 tsp dried mint
Method
- Dice the zucchini, potato and onion; crush the garlic.
- Heat the olive oil in a pot and soften the onion and garlic over medium heat for 3 minutes.
- Add the zucchini and potato and stir for 2 minutes, then pour in the water and add the salt.
- Bring to a boil, reduce the heat and simmer for 15–20 minutes until the vegetables are tender.
- Blend until smooth. Adjust the consistency with hot water if needed, then add the black pepper and dried mint and serve hot.