This summer zucchini soup is a simple, quick and refreshing dish, perfect for hot summer nights.
With its mild, slightly sweet and nutty taste and velvety texture, this creamy soup is packed with vitamins, fibers and minerals to get you through the hottest months of the year.
....But you can totally eat it hot off the stove during winter months as well!
6zucchini(or 1 large overgrown ) or use summer squash
1large potatoes
1yellow onion
2clovesgarlic
1litrewater
1bouillon cube
fresh herbsfor garnish
4tbspsoy creamoptional, for garnish
Instructions
To make this cold zucchini soup, start by slicing the onion and mince the garlic.
Put a tablespoon of water (or oil) in a pot on medium-high heat, add the garlic clove and onion.
Let cook for 2 minutes.
In the meantime, wash the zucchini, trim the ends and roughly chop them.
Wash, peel and cube the potato.
You don't have to be too precise when cutting your veggies, because we're going to blend this later anyway.
Then add the chopped zucchini & potato to the pot, stir and cook for 5 minutes.
Cover with water, add the bouillon cube and bring to a boil, then lower and let simmer for 15 minutes or until the veggies are nice and tender.
Remove the soup from the heat, let it cool down a bit before using handheld immersion blender (or transfer to a blender) to turn this into a smooth cream.
Cover, let cool and put in the refrigerator for at least 1 hour (even better if overnight, the flavors will develop even more).
When ready to serve, you can add a dollop of soy cream or plant-based yogurt, salt, black pepper or chili flakes.
You can also add your favorite fresh herbs (mine being basil, chives, thyme and mint), carrot ribbons and edible flowers - both for decoration and taste.
...And a sprinkle of nutritional yeast aka "nooch" is always welcome!