At a glance
This quick summer soup comes together in just 26 minutes, starting with sautéing onion and carrot before adding sausage and stock. The key is keeping the grated zucchini slightly crunchy by adding it toward the end and simmering briefly, so you'll want to watch the timing carefully on that final step.
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Sauté the onion until golden
Melt the butter and sauté the finely chopped onion until golden. If you like your soups thicker, you can stir in a little flour at this point.
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Add 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. Simmer for ten minutes. Add the coarsely grated zucchini, ideally with the skin on. Finally, stir in the crushed garlic.
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