This is the name of the dish we have chosen for you; Zucchini Curry Soup.
700 g zucchini
1/2 stick leek
1 big onion
2 teaspoons curry powder
about 350-400 ml vegetable broth
125 g cream
salt and pepper
Zucchini Curry Soup
Wash the zucchini and cut into small pieces. Cut the leek into rings and set a few aside for the garnish.
Peel the onion and cut into fine cubes. Sweat in a large saucepan with a little olive oil. Add the curry powder and roast briefly. Fry the zucchini and the leek briefly in the saucepan and then add the broth. Simmer for about 20-25 minutes until the zucchini is cooked and then thoroughly tidy the soup. Whip the cream under the soup and heat it up again if necessary – but it should not boil again. Season with salt and pepper. Divide into two bowls and garnish with a few leek strips and curry powder.
Instead of curry powder, you can also use (smoked) paprika.
We recommend for you: Vegan plum cake