Zucchini puree soup

Zucchini puree soup

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  1. Fresh zucchini 700 g
  2. Leek 225 g
  3. Celery Stalks 170 g
  4. Fresh green basil leaves 55 g
  5. Garlic 3 cloves
  6. 4-5 tbsp olive oil taste
  7. Water 1.2 L
  8. Salt and black pepper to taste to taste
  • Main Ingredients: Onion, Zucchini, Celery, Garlic
  • Serving 6 servings
  • World Cuisine


pan, blender


Step 1.

Cut into small slices of zucchini, leek, celery stalks. Chop the garlic.

Step 2

Heat 3-4 tablespoons of olive oil in a saucepan. Add leek and celery. Season with salt and simmer, stirring, until the vegetables are soft, about 5 minutes. Add olive oil if necessary.

Step 3

Add garlic and simmer, stirring, for about 30 seconds.

Step 4

Add zucchini and simmer, stirring, for 1 minute.

Step 5

Add 25 g of fresh basil leaves, mix thoroughly.

Step 6

Add 1.2 l of water to vegetables. Bring to a boil, cover the pan with a lid and cook over moderate heat for 10 minutes, stirring occasionally, the zucchini should become soft, but not lose color.

Step 7

Turn off the stove and, using a blender, chop the vegetables coarsely or finely, as you prefer, in a saucepan. Add another 25-30 g of fresh basil leaves salt and black pepper to taste, 1 tbsp. olive oil, juice of one lemon and whisk the mashed soup again with a blender.

Step 8

Pour the pureed soup into the serving plates, add a few drops of olive oil on top and sprinkle with slices of feta cheese, garnish with a leaf of basil. Enjoy your meal!


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