Zucchini Soup with Croutons

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Bowl of zucchini soup garnished with croutons

Zucchini Soup with Croutons

Zucchini soup is a delightful, nourishing dish that not only warms the soul but is also an excellent way to incorporate vegetables into your diet. Perfect for a quick lunch or a comforting dinner, this creamy zucchini soup paired with crispy croutons is a dish everyone will love. Below, you’ll find everything you need to make this delicious recipe from ingredients to serving suggestions.

Ingredients

For the Soup:

  • Zucchini: 600 g (approximately 21 oz)
  • Onion: 1 pc (medium-sized)
  • Carrots: 2 pcs (medium-sized)
  • Vegetable oil: 2 tbsp (30 ml)
  • Parsley root: 1 pc (small to medium)
  • Potatoes: 1 pc (medium-sized)
  • Cream: 200 ml (approximately 3/4 cup)
  • Salt: 1/2 tsp (to taste)
  • Parsley: for garnish
  • Butter: 10 g (approximately 1 tbsp)

For the Croutons:

  • Bread: 200 g (approximately 7 oz)
  • Dry ground garlic: 2 tsp (10 g)
  • Oregano or Provencal herbs: 1 tsp (5 g)
  • Salt: 1/4 tsp (to taste)

Directions

  1. Prepare the Vegetables: Begin by cutting the zucchini and onion into small cubes. Grate the carrots and parsley root using a coarse grater.

  2. Sauté the Vegetables: In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion and grated carrot, cooking until softened, approximately 5-7 minutes.

  3. Add Parsley Root and Zucchini: Once the onions and carrots are softened, add the grated parsley root to the pan and sauté for an additional minute. Then, mix in the cubed zucchini and add enough water to cover the vegetables. Bring to a boil, then reduce the heat to low and let it simmer for about 10 minutes.

  4. Incorporate Potatoes: While the mixture simmers, cut the peeled potato into small cubes. Add the potato to the soup and continue cooking until all vegetables are tender, around 10-15 more minutes.

  5. Prepare the Croutons: To make the croutons, start by cutting the bread into small cubes. Place them in a bag, then add salt, dry garlic, oregano (or Provencal herbs), and a splash of vegetable oil. Seal the bag and shake vigorously until well-coated. Spread the bread cubes on a baking sheet lined with parchment paper and bake in a preheated oven at 190°C (375°F) for about 15-20 minutes, or until golden and crispy.

  6. Blend the Soup: Once the vegetables are tender, pour the cream into the soup, add the butter, and season with salt. Use an immersion blender to puree the soup until smooth and creamy.

  7. Serve: Ladle the soup into bowls, and garnish with freshly chopped parsley. Top with the crispy croutons for added texture and flavor.

Nutritional Information and Cooking Time

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Total Time: 45 minutes
  • Nutritional Information (per serving):

    • Calories: Approx. 250 kcal
    • Protein: 5 g
    • Fat: 15 g
    • Carbohydrates: 28 g
    • Fiber: 4 g

Cooking Tips and Tricks

  1. Choose Fresh Vegetables: Opt for fresh zucchini, carrots, and herbs to enhance the flavor of the soup. Freshness matters in achieving that vibrant taste.

  2. Customize Your Thickness: If you prefer a chunkier soup, blend only half of the mixture or adjust the blending time. Alternatively, if you prefer a thicker consistency, reserve some of the potato and zucchini, and blend the rest.

  3. Experiment with Spices: Feel free to add spices such as cumin, coriander, or even chili flakes to give your soup a unique twist. This can enhance the flavors and cater to your taste preferences.

Possible Variations

  1. Add Protein: To make the soup heartier, consider adding cooked chicken or chickpeas. This not only boosts protein content but makes the dish more filling.

  2. Go Vegan: Substitute the cream with coconut milk or a non-dairy cream for a vegan option. This will still provide a rich, creamy texture while keeping it plant-based.

Enjoy your homemade zucchini soup with croutons, a dish that’s sure to please everyone at the table!