I don’t know why but the wintery weather makes me crave soups. Here’s another experimental soup – smooth and warming zucchini soup.
Puréed zucchini soup
(Serves 2-3 / Cooking time with prep approx. 30 min)
1 big zucchini
1 bell pepper
1/2 fist size fennel
500 ml (2.5 cups) water
1 vegetable stock cube
for garnish (optional):
What to do:
Prep the stuff. Cut the zucchini into cubes. Deseed and chop the chilli. Clean and chop the bell pepper. Chop the tomato, fennel and ginger.
Heat some olive oil in a pot. Throw in the chilli and ginger. Fry for couple of minutes. Throw in zucchini, fennel, bell pepper, tomato and vegetable stock cube. Add the water. Stir. Season with salt and pepper. Lid the pot. Let it cook for 15 minutes.
Purée the soup with a hand blender or in a food processor. Put it back to heat. Taste, if needed add more pepper. Cook for 5 minutes more. If you opted to the optional stuff, heat a pan and roast the pumpkin seeds and fry the chorizo until crisp. You’re done. Plate the soup. Garnish with the crispy chorizo and the roasted pumpkin seeds. Voilà!