This recipe for light zucchini soup with rosemary is easy and quick to prepare. Delicate, tasty, perfect for summer with fresh seasonal zucchini.
Instructions: Light zucchini and rosemary soup
Heat the oil in a pot. Add sliced leek (white and light green parts) and cook on medium heat for 5 min.
Add diced potato, 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.
p.s. If you are looking for another easy recipe with zucchini check my Gordon Ramsay zucchini appetizer with creamy filling.