Courgette soup

Cooking time:

40 minutes

Active time:

20 minutes

Complexity:

Average

Another simple recipe for puree soup in your piggy bank. The main ingredients in it are zucchini and potatoes, while green oil with basil adds originality and taste.

See all recipes category Soup

Recipe "Soup puree from zucchini "

Ingredients for 4 servings

squash

500 g

potatoes

250-300g

garlic

1 clove

vegetable oil

1 tbsp. spoon

water

200 ml

salt

to taste

ground black pepper

to taste

croutons

for filing

basil

5 sprigs (leaves only)

olive oil

5 tbsp. spoons

Step 1/6

Wash the zucchini, cut off the stalks and cut into rounds. Wash and peel the potatoes, cut into blocks. Peel and roughly chop the garlic. By the way, for this recipe you can take zucchini and potatoes in a 2:1 ratio.

Step 2/6

Preheat a saucepan with 1 tbsp. a spoonful of vegetable oil, put zucchini, potatoes and garlic in it. Cook for 5 minutes over medium heat, stirring occasionally.

Step 3/6

Pour 200ml water into a saucepan and cook for about 20 minutes until the vegetables are soft.

Step 4/6

When the vegetables are ready, grind the soup with a blender. Salt, pepper to taste. If necessary, bring the soup to the desired consistency with boiling water and warm everything together for 3-5 minutes.

Step 5/6

Wash the basil leaves, dry and put in a blender bowl. Pour in the olive oil and crush until smooth. Strain the resulting sauce through a sieve to produce green oil. To make the color of the oil more saturated, you can add a little of any neutral greens to the basil - for example, parsley, spinach.