Zucchini soup with nut crostini

Name: Zucchini soup with nut crostini
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 500 g Courgette; 3 (approx. 200 g) floury potatoes; 30 g Walnut kernels; 4 TABLESPOONS Oil; 750 ml Vegetable broth; 8 Thin slices of baguette; 7-10 Tbsp Salt; 150 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Sugar; 1-2 TABLESPOONS Pumpkin seed oil; 1 TEASPOON pink berries

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
500 g Courgette
3 (approx. 200 g) floury potatoes
30 g Walnut kernels
4 TABLESPOONS Oil
750 ml Vegetable broth
8 Thin slices of baguette
7-10 Tbsp Salt
150 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Sugar
1-2 TABLESPOONS Pumpkin seed oil
1 TEASPOON pink berries

Directions

1
Peel onion and garlic. Finely dice both. Clean, wash and cut the zucchini into large pieces. Peel and wash the potatoes and cut them into large pieces. Chop walnuts
2
Heat 2 tablespoons of oil in a saucepan. Fry onion, garlic, zucchini and potatoes for 3-4 minutes. Deglaze with broth and cook covered for about 15 minutes. In the meantime heat 2 tbsp. oil in a large, coated pan. Fry the slices of bread on both sides until golden brown and finally add the chopped walnuts. Remove the finished slices of bread, season with salt and spread the walnuts on top
3
Pour whipped cream into the soup and bring to the boil again briefly. Puree the soup finely, season to taste with salt, pepper, lemon juice and sugar. Arrange soup with bread chips, garnish with pumpkin seed oil and pink berries