Zucchini soup with tomatoes
Zucchini and Tomato Soup – a refreshing delight for hot summer days
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Number of servings: 6
Whether it's a scorching summer day or you simply crave a tasty and healthy soup, this zucchini and tomato soup recipe is the perfect choice. Packed with fresh vegetables and seasonal flavors, this soup will not only cool your body but also delight your taste buds.
Ingredients:
- 4 medium zucchinis
- 2 onions
- 2 carrots
- 1 bell pepper (preferably red for extra color)
- 1 parsley root
- 2 potatoes
- 4 ripe tomatoes
- 50 ml olive oil (or sunflower oil)
- 1 bunch of fresh parsley
- Delikat or salt and pepper, to taste
Preparation:
Step 1: Preparing the vegetables
Start by washing all the vegetables well. Peel the onions, carrots, bell pepper, parsley root, and potatoes. Cut the onion and bell pepper into small cubes, the carrots and parsley root into rounds, and the potatoes and zucchinis into large cubes. The tomatoes can be quartered, but it's recommended to remove the seeds to avoid a watery soup.
Step 2: Sautéing the vegetables
In a large pot, add a few drops of olive oil and heat it over medium heat. Add the onion and sauté until it becomes translucent, then add the carrots and bell pepper. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they become slightly soft and the flavors develop.
Step 3: Boiling the soup
After the vegetables are sautéed, add 3 liters of water to the pot and let it simmer on low heat for 10 minutes. This will allow the vegetables to release their flavors into the soup. Add the potatoes, zucchinis, and tomatoes and continue to simmer on low heat for 30 minutes. Make sure the soup does not boil too hard, as we want to preserve the texture and nutrients of the vegetables.
Step 4: Finishing the soup
Once the vegetables are cooked, add salt, pepper, and Delikat to taste. You can also use other spices, such as a pinch of sweet paprika or a bit of garlic for extra flavor. Finally, add the chopped fresh parsley, which will give the soup a touch of freshness.
Serving:
Zucchini and tomato soup is served hot, but it is also delicious at room temperature. You can garnish it with toasted bread croutons or a spoonful of sour cream for added creaminess. If you want to turn it into a heartier dish, you can add a handful of rice or small pasta during boiling.
Variation suggestion:
If you want to give the soup a Mediterranean twist, you can add chopped green or black olives and a few fresh basil leaves. Substitute zucchinis with courgettes for a different texture or add mushrooms to intensify the flavor.
This zucchini and tomato soup is not only a simple and quick recipe but also an excellent way to enjoy fresh summer vegetables. Savor this healthy and refreshing delicacy with family and friends!
Ingredients: 4 zucchini, 2 onions, 2 carrots, 1 bell pepper, 1 parsley root, 2 potatoes, 4 tomatoes, 50 ml oil, 1 bunch of parsley, salt/pepper to taste
