Vegetable Puree Soup with Cauliflower and Zucchini
A velvety and delicate soup. If desired, the vegetables can be replaced: use zucchini instead of courgettes, or broccoli instead of cauliflower. The volume of ingredients is calculated for a four-liter pot.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- zucchini 500 g
- cauliflower 500 g
- carrot 150 g
- onion 150 g
- salt
- pepper
- vegetable oil
- boiled eggs
- cheese
- croutons
Instructions
Step 1 of 11
Finely chop the onion.
Step 2 of 11
Cut the zucchini into cubes.
Step 3 of 11
Grate the carrot using a medium grater.
Step 4 of 11
Separate the cauliflower into florets.
Step 5 of 11
Sauté the onion in a pot with vegetable oil.
Step 6 of 11
Add the carrot and sauté slightly.
Step 7 of 11
Add the zucchini and cauliflower. Add a bit of pepper and salt. Mix.
Step 8 of 11
Pour hot water over the vegetables so that it covers them. Cook until done (about 20 minutes).
Step 9 of 11
Transfer the cooked vegetables to a blender, adding a bit of broth.
Step 10 of 11
Blend. If no blender is available, you can mash the vegetables or rub them through a sieve.
Step 11 of 11
Grate the cheese and eggs using a medium grater. Pour the soup into bowls. If the consistency is too thick, add a bit of vegetable broth. Optionally add cheese, eggs, and croutons to the soup. Sprinkle with herbs before serving.