Zuchini and basil cream soup (sopa de zapallitos italianos y albahaca)

Basil and zucchini are two of my favorites veggie foods..

This cream zucchini soup is really wonderful and really easy and you can serve with some baguette slices and tomatoes and you will have a delicious and simple meal.

Adapted from: My recipes

Ingredients

4-5 servings

2 tablespoons of sunflower oil
1/2 cup yellow onion chopped
1 garlic clove chopped
2 medium zucchini sliced
and with peel
2 cups reduce sodium veggie broth
1 cup losely packed basil leaves
washed and stemmed
salt and pepper
3 tablespoons creme fraiche or sour cream

Method

Heat sunflower oil in a large saucepan over nedium heat.
Add onion and garlic and cook until translucent. About 5 minutes.
Add zucchinis in slices and cook by other 3 minutes.
Then add veggie broth and basil leaves. Reduce heat and cook by 20 minutes.

Puree the soup in batches in a blender.
You can use an strainer to push some solid bites but I dont think is necessary.
Add the creme fraiche and season with salt and pepper to taste.

Divide soup among bowls and garnish each with some creme fraiche and a few basil leaves.

En español

Sopa de zapallitos italianos y albahaca

Comments

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