Courgette cream with carrot
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Courgette cream with carrot
Autumn is already here, so it is a perfect time for hot and delicious soups. This mix of courgettes and carrots warms up, but in the same time it is very, very light.

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INGREDIENTS
2-3 courgettes
2 carrots
1 liter cool water
1 vegetable stock cube
2 tbsp sour cream
truffle oil
Thyme
nutmeg
chili flakes
black pepper
Salt
additionally:
1 big carrot and 1 courgette for decoration
soy nuts (optional)
 

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DIRECTIONS
01
Take a big pot and fill it water. Add a stock cube and two pinches of each of the mentioned spices.

02
Peel the carrots and add them to the water together with sliced courgettes.

03
Cook the soup until vegetables are soft.

04
In the meantime prepare the vegetable strips for decoration: use a peeler to cut the carrot and zucchini into thin and long strips.

05
Place them on the pan and fry with some truffle oil, salt, pepper and thyme. They should become soft ans slightly golden.

06
When the soup is ready, blend it well and add the sour cream. Season the soup again according to your taste.

07
Serve it bowls decorated with a bunch of vegetable strips. You may also sprinkle the soup with soy nuts.

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