At a glance
You're looking at a light and quick summer soup that comes together in just 25 minutes. The real trick is adding the zucchini near the end so it stays crisp and fresh rather than turning mushy — a detail that really makes this one special.
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Soften the onion until golden
Melt the butter and sauté the finely chopped onion until soft and golden. If you like your soup a bit thicker, this is the moment to stir in a little flour.
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Add the carrot, sausage and seasoning
Add the coarsely grated carrot and the finely chopped sausage. Stir well and season with a pinch of salt and a little pepper.
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Pour in the stock and add the zucchini
Pour in water or your prepared vegetable or meat stock. Let it simmer for ten minutes. Add the coarsely grated zucchini — ideally with the skin left on. Finally, stir in the crushed garlic.
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