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Cooking

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Creamy Zucchini Soup with Crunchy Croutons

·
4 servings

  1. Sauté the onion

    Finely chop the onion. Heat a pot, add about two tablespoons of oil, and sauté the onion until soft.

  2. Cook the zucchini

    Cut the unpeeled zucchini into small cubes. Add it to the pot with the onion, stir, and cook for a few minutes. Season with salt and pepper, then add the garlic. Stir well and pour in the vegetable stock and cream. Simmer for about ten minutes.

  3. Blend

    Blend the cooked soup with a hand blender, or transfer it to a countertop blender. It should turn out completely smooth.

  4. Serve

    Serve

    Garnish each bowl with toasted baguette slices or croutons.

  5. You're done!

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