Table of contents:
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
Delicate squash soup with a spicy, somewhat pungent note of ginger. Very light and delicate! Good for hearty and hearty snacks.
Zucchini - 500 g
Potatoes - 300 g
Vegetable broth (water) - 700 ml
Cream - 100 ml
Fresh ginger - 1 cm
Vegetable oil - 1 tablespoon
Asafoetida - 0.5 tsp
Salt to taste
- 55 kcal
- 35 minutes
- 5 minutes.
- 40 minutes
Photo of the finished dish
Step by step recipe with photo
Do you like light vegetable soups? Then the recipe is for you!
The ginger in this dish plays a large, if not the main, role, transforming bland squash soup into a spicy, rich dish with a warming effect.
It is undesirable to cook zucchini-ginger soup in large volumes, since the dish is especially good freshly prepared. Therefore, count the food so that there is no soup left for tomorrow.
It is good to serve thick buttery pates and spreads with such a soup, because soup does not belong to hearty dishes, it is lighter.
Cut the peeled zucchini into medium-sized pieces and place in a saucepan.
Add potatoes, also peeled and cut to size for the squash.
Pour in hot vegetable broth. Salt and, after boiling, cook until the potatoes are fully cooked. This is 10-20 minutes, depending on the variety.
Grind the finished potatoes and zucchini with a blender into a gentle puree.
Add finely grated ginger, asafoetida and other spices of your choice. Grind again with a blender.
Add some vegetable oil and cream. Bring to a boil and remove cooked squash and ginger soup from heat. It is advisable to serve the dish immediately after cooking, supplementing each portion with fresh herbs and spices to taste.