Zucchini cream soup with croutons

Name: Zucchini cream soup with croutons
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2-3 Zucchini (500 g); 2-3 spring onions, 2 tablespoons oil; 2 TEASPOONS Vegetable broth (instant); 2 discs Toast; 100 g Sour cream or; 7-10 Tbsp clotted cream; 7-10 Tbsp salt, white pepper; 7-10 Tbsp pink berries

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2-3 Zucchini (500 g)
2-3 spring onions, 2 tablespoons oil
2 TEASPOONS Vegetable broth (instant)
2 discs Toast
100 g Sour cream or
7-10 Tbsp clotted cream
7-10 Tbsp salt, white pepper
7-10 Tbsp pink berries

Directions

1
Cleaning and washing the zucchini. Cut off 4 slices of 1 zucchini, cut into sticks. Cut the rest of the zucchini into small pieces. Clean, wash and chop the spring onions
2
Heat 1 tablespoon of oil in a pot. Fry the zucchini pieces and spring onions in it. Deglaze with 1/2 l water, bring to the boil and dissolve the stock. Cover and simmer for about 10 minutes
3
Heat 1 tablespoon of oil in a frying pan. Dice the toast and roast it in it until golden brown
4
Puree the vegetables in the broth. Stir the sour cream into the soup. Heat zucchini sticks for 2-3 minutes, season soup with salt and pepper. Serve with croutons and possibly pink berries