Recipes in the world of Flavilo

Zucchini soup served with toasted seeds

Zucchini Soup with Toasted Seeds

Zucchini soup with toasted seeds is a simple yet special dish that perfectly combines the freshness of vegetables with the crunch of seeds. This dish is ideal for a light lunch or dinner and is quick to prepare, making it a great choice for weekdays. The toasted seeds add flavor to the soup while adding a little texture.

Prep Time 10 min
Preparation 20 min
Total 30 min
180 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 500 g Zucchini
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 200 ml Plant-based Cream
⭕ 500 ml Vegetable Broth
⭕ 2 tbsp Olive Oil
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper
⭕ 50 g Toasted Seeds (pumpkin seeds, sunflower seeds)

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    Preparation Steps

    1

    Wash the zucchini and cut it into smaller pieces. Finely chop the onion and garlic.

    2

    Heat the olive oil in a pot. Sauté the onion for 3-4 minutes, until translucent. Add the garlic, then the zucchini, and sauté for another 5 minutes.

    3

    Pour in the vegetable broth and simmer over medium heat for 15 minutes, or until the zucchini is completely tender.

    4

    Using an immersion blender or a regular blender, blend the soup until smooth. Stir in the plant-based cream. Season with salt and pepper, and heat through gently, but do not boil.

    5

    Meanwhile, toast the seeds in a dry skillet until fragrant and lightly golden brown.

    6

    Serve the soup hot, garnished with the toasted seeds. Serve with fresh bread.