Zucchini Soup With Carrot Recipe – Confined Duck

Zucchini and carrot soup.

The Zucchini and carrot soup It’s a perfect recipe to say goodbye to the cold. Aromatic, restorative and very healthy. It’s done in as little as half an hour and solves a dinner or light meal for you. Its base is naturally in vegetables: mainly zucchini and carrots, but a little potato is also added, which gives it body, and a little celery, more aroma. In principle, boiled water is enough, as the vegetables already give it enough flavor, but it also accepts some kind of broth if you like stronger soups.

Being a light soup, it can have a kind of lump, ingredients that nourish it and give it substance. Ham cubes (the soup is a bit sweet) or hard-boiled, chopped egg are fine. A little parsley or cilantro will make it even more delicious. Ideally, the vegetables come out al dente, that are not pasty in the mouth.

Zucchini soup with carrot recipe

Ingredients 2-4 people:

  • 2 large green or white courgettes (more delicate and rich).
  • 2 carrots.
  • 1 medium potato.
  • 1 onion.
  • 1 stalk of celery (optional)
  • Ham cubes (optional).
  • Chopped parsley or cilantro.
  • 1 hard-boiled egg
  • Water or chicken or vegetable broth.
  • Extra virgin olive oil.
  • Salt.

1. Saute the vegetables:

Wash the courgettes and, without peeling them, cut them into medium slices. Peel and chop the onion (or cut it into brunoise). Clean and wash the carrots. Peel the potato and cut it into cubes. Break a piece of the celery stalk, remove the threads and cut it into thin slices. Heat a drizzle of olive oil in a deep saucepan. Add the vegetables and fry for about five minutes. Salt it. If you are going to use ham cubes, add them to the pot, which will fry a little. Add the water until the ingredients are completely covered.

2. Cook the zucchini and carrot soup

Cover and bring to the boil for ten minutes or so, until the potatoes are cooked. Cook the egg in another pan for about ten minutes. Wait for it to cool and peel it. Chop it or cut it into cubes. Turn off the heat in the pot and add the chopped parsley. Shake. Check the salt point and add the egg to the soup. Let it rest. Serve hot.

➥ Let’s continue with a cauliflower soup recipe.