Name: Creamy Zucchini Soup with Lemon
Prep time: 30 min
Total time: 30 min
Yield: serves 4 people
Ingredients: 3 tbsp olive oil; 1 onion, peeled and diced; 5 cloves of garlic, peeled and sliced thinly; 3 zucchini (we used 2 green and 1 yellow zucchini); 1 bunch of fresh parsley; 700 ml water; 1 pinch of ground nutmeg; 4 thin lemon slices (bio); 2 mini zucchini; 10 baby swiss chard leaves; 4 nasturtiums, leaves of flowers; 1 fresh chili; 2 tbsp sour cream

Creamy Zucchini Soup with Lemon

People hate green foods. That's a statement I've heard some time ago and honestly, I don't get it. Is it true? Some probably do, but most of people I know, they love at least one green food. This year we are over the moon and super happy with the produce from our vegetable garden. Almost everything is growing beautifully (except for cauliflower, hm?) This delicious, creamy and simple zucchini soup with lemon was made for our new Tuesday Instagram challenge called "quick and easy seasonal tuesday", where every Tuesday we cook simple, easy and seasonal foods live. This soup is truly good and really simple, but what we love most about it is the sautéed lemon slice, that adds so much character and flavor to this dish. Truly magnificent.

Ingredients

Creamy Zucchini Soup with Lemon

3 tbsp olive oil

1 onion, peeled and diced

5 cloves of garlic, peeled and sliced thinly

3 zucchini (we used 2 green and 1 yellow zucchini)

1 bunch of fresh parsley

700 ml water

1 pinch of ground nutmeg

4 thin lemon slices (bio)

Optional garnishes

2 mini zucchini

10 baby swiss chard leaves

4 nasturtiums, leaves of flowers

1 fresh chili

2 tbsp sour cream

Tools and equipment

pot

wooden spoon

kitchen knife

immersion blender

sauté pan

METHOD

Onion and garlic

Set a pot with olive oil over high heat. Add the diced onion and thinly sliced cloves of garlic. Cook for about 5 minutes over medium - high heat, stirring occasionally.
Add the zucchini

Chop the zucchini (skin on), then add it to the onion and garlic. Cook for about 5 minutes more, stirring occasionally. Chop the fresh parsley and add it to the vegetables, cook for another minute, then add 450 ml of water. Cook for another 5 - 8 minutes.
Blend

Remove the pot from the heat and blend using an immersion blender. Add another 250 ml of water. Season to taste with salt, pepper and ground nutmeg. Simmer gently for 2 minutes. By not adding all the water at once in step 2, you get a smoother texture.

Tip

Instead of an immersion blender you can also use a regular blender.
Lemon slices

Set a small sauté pan over high heat, add a teaspoon of oil and lemon slices. Sauté for about 2 minutes.

Tip

If you will garnish your creamy zucchini soup with baby zucchini and swiss chard as well, then add the halved zucchini and cleaned swiss chard to the pan and sauté for 2 minutes.
Serve

Serve the creamy zucchini soup with lemon in a bowl. Garnish with sautéed lemon. You can also add fresh nasturtiums, chopped chili, sour cream, sautéed baby zucchini and / or sautéed swiss chard. Enjoy.