Zucchini Soup
Start by cutting the zucchini into smaller bits and set aside.Cut the medium peeled potatoes into small cubes.Cut the peeled carrots also into small cubes.Now, in a saucepan over medium-low heat, add the unsalted butter or margarine, add 1 drizzle of oil and stir until the butter has fully melted.Add the onion chopped into small cubes and stir until slightly golden brown.Add the sliced garlic cloves and stir.Add the chopped carrots, the potatoes, all the zucchini, stir well and let them cook for 3 minutes.After this indicated time, dissolve the packets of veggie stock in the hot water and pour it in the saucepan with the vegetables.Add the seedless chili pepper, chopped into small bits.Let it all cook for 20 minutes.After this indicated time, turn off the heat and with a hand mixer, blend all the vegetables very well.You can do this step in a blender if you prefer.Once you’ve done that, put the saucepan back on the heat, at medium power, add the table cream, the salt and the black pepper, stir and let it all cook for another 2 minutes.Top with parsley to taste.Serve.
Ingredientes
- 1 Large Zucchini
- 2 Potatoes
- 2 Carrots
- 1 Tablespoon of Unsalted Butter
- 1 Onion
- 3 Sliced Garlic Cloves
- 2 Packets of Veggie Stock (12g Each)
- 1 Liter of Hot Water
- 1 Aji Chili Pepper
- 1 Pack of Table Cream (200g)
- 2 Teaspoons of Salt
- 1 Generous Pinch of Black Pepper
- Parsley to Taste
Modo de Fazer
Start by cutting the zucchini into smaller bits and set aside.
Cut the medium peeled potatoes into small cubes.
Cut the peeled carrots also into small cubes.
Now, in a saucepan over medium-low heat, add the unsalted butter or margarine, add 1 drizzle of oil and stir until the butter has fully melted.
Add the onion chopped into small cubes and stir until slightly golden brown.
Add the sliced garlic cloves and stir.
Add the chopped carrots, the potatoes, all the zucchini, stir well and let them cook for 3 minutes.
After this indicated time, dissolve the packets of veggie stock in the hot water and pour it in the saucepan with the vegetables.
Add the seedless chili pepper, chopped into small bits.
Let it all cook for 20 minutes.
After this indicated time, turn off the heat and with a hand mixer, blend all the vegetables very well.
You can do this step in a blender if you prefer.
Once you’ve done that, put the saucepan back on the heat, at medium power, add the table cream, the salt and the black pepper, stir and let it all cook for another 2 minutes.
Top with parsley to taste.
Serve.
