As I’ve stated in the manifesto I wrote in the About Me page, I am currently cooking one soup per week. This week I share a delicious and easy zucchini soup recipe, served with feta, roasted sweet peppers and this great crispy focaccia with garlic and rosemary.
Cooking time: 20 min preparation, 50 min cooking – waiting time
For 6 servings[twocol_one] [ingredients title=”Ingredients”]
- 4 zucchinis
- 2 carrots
- 1 parsnip
- 1 yellow onion
- 5 garlic cloves
- 1 tsp freshly ground black pepper
- 2 tsp salt
- 1 tsp dried rosemary
- 1 tsp fennel seeds
- 1 tbsp green pesto
- 1 tbsp olive oil
- 1.5l water
- 100g feta cheese
- 6 sweet red peppers
- 1 garlic and rosemary focaccia
Slice the garlic and chop the other vegetables. You don’t have to chop them too finely, as you will blend them anyway, but they will get done faster if they are cut in small pieces.
Heat the oil in a large pot and fry the garlic, rosemary and fennel seeds for 1 minute, making sure it doesn’t burn. Sauté the onions together with the garlic and aromatics.
Add the vegetables, salt, pepper and the water. Cover the pot and boil for 50 minutes on medium heat.
In the meantime roast the peppers using the grill mode of your oven. Remove the skins and chop finely. Set aside.
Once the soup boiled, blend it into a cream. Add pesto and mix well.
Serve the soup warm with crushed feta cheese, roasted peppers and focaccia.
Love, happyholism and nom-nom,