This recipe for light zucchini soup is easy and quick to prepare. Delicate, tasty, perfect for summer with fresh seasonal zucchini.
- 2 tbsp olive oil
- 1 leek
- 2 tbsp fresh rosemary
- 2 garlic cloves
- 1 potato (250 g)
- 500 ml vegetable stock
- 240 ml water
- 600 g zucchini
Instructions: Light zucchini and rosemary soup
Heat the oil in a pot. Add the chopped leek (white and light green parts) and cook on medium heat for 5 min.
Add the potato and cut into cubes, 2 minced garlic cloves and fresh rosemary. Mix and cook stirring often for another 2 minutes.
Then add water, vegetable stock and sliced zucchini. Bring to a boil and cook for 15 minutes.
Turn off the flame, add salt and pepper and blend the soup with the immersion blender. Taste and adjust with other salt and pepper as needed and serve.
lot of love. B.