Actually, vegetable soup is very suitable for taste with melted cheese (but if you don’t have it, the soup will be very tasty without it).
I serve the soup with toasted baguette cubes and a drizzle of olive oil. The soup is also very suitable to be seasoned with cream, pieces of grilled meat, and served with a garlic baguette or bread chips.
Creamy Zucchini Soup (4 servings)
You will need:
- 3 small zucchini
- 1 medium onion
- 1 medium sized potato
- 3 teaspoons. sh. melted cheese
- 1 large clove of garlic
- 1 stock cube (chicken or vegetable)
- 4 teaspoons. sh. olive oil
- 1 pinch of nutmeg
- salt, black pepper
How to do it
Cut the zucchini into small pieces.
Peel potatoes, cut into cubes.
Peel the onion, cut into strips.
In the pot where you will cook the soup, heat the oil on medium heat. Add the onion and cook until soft, stirring constantly.
Peel the garlic cloves, chop them and add them to the pot along with the onions. Fry for a few minutes.
Then we add zucchini, potatoes, mix and fry for 5 minutes (keep stirring).
Pour water over vegetables to cover. You don’t need to add water, otherwise the soup will be runny. Season the soup with chopped stock cubes, black pepper, and nutmeg. Stir and cook for 20 minutes on medium heat (until the potatoes are soft).
Then add melted cheese, stir and remove from heat. Mash the soup and serve. Delicious!
“Lithuania in the USA”