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Cold zucchini soup with basil

Vegetarian Soup Public
Course: Main course
Preparation time: 0 minutes
Energy: 117 kcal / serving

Instructions

  • 1.   Peel the zucchinis, onions, and garlic clove and roughly chop them.
    In a pot, pour a drizzle of olive oil and sauté the zucchinis, onions, and garlic clove.
  • 2.   When the vegetables start to brown, pour water (or broth) over them until it reaches halfway up the vegetables.
    Cover and let it cook for 20 minutes.
    Then pour everything into your blender.
    Add fresh basil, heavy cream, salt, and blend at high speed until you get a creamy mixture.
    Chill for at least 4 hours before serving.
    When the soup is cold, serve it with a quenelle of fresh goat cheese.
    You can adjust the seasoning of your chilled zucchini and fennel soup with salt and pepper and garnish with a few basil leaves.

Ingredients for servings

  • 2 zucchinis
  • 2 onions
  • 1 drizzle of olive oil
  • 1 handful of fresh basil
  • 10 cl of plant-based cream
  • 100 g of fresh goat cheese
  • 1 garlic clove
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    117 kcal
    6 %
  • Fat
    5,97 g
    9 %
  • of which saturated
    3,27 g
    16 %
  • Carbohydrates
    5,99 g
    2 %
  • of which sugar
    4,92 g
    5 %
  • Protein
    5,26 g
    11 %
  • Fibers
    2,15 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference