Cauliflower And Zucchini Puree Soup - Recipe With Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

A very delicate and delicious dietary soup for fans of cauliflower and zucchini.

Ingredients

Cauliflower - 300-350 g

Zucchini - 500 g

Ghee - 1 tablespoon

Salt - 1 pinch

Black salt - 0.5 tsp

Asafoetida - on the tip of a knife

Ground black pepper, ground paprika, curry - to taste

• 47 kcal
• 45 minutes
• 45 minutes

Photo of the finished dish

Step by step recipe with photo

Cauliflower and zucchini soup by definition is tender, and thanks to the minimum of oil, it is very light!

To make cauliflower and zucchini puree soup, prepare the required foods according to the list. Zucchini of "milky" ripeness can be used whole and cut along with the delicate skin and seeds.

Rinse cauliflower and disassemble into inflorescences.

Rinse the zucchini, cut off the ends, cut the zucchini themselves into small pieces.

At the bottom of a saucepan, dissolve the ghee and heat the curry, black pepper and ground paprika in it.

Add cauliflower blossoms to the hot spice oil. Fry lightly, stirring constantly.

Add zucchini slices, salt and add a couple tablespoons of water to a saucepan. Cover with a lid. Once the water has boiled, reduce heat to low and cook the vegetables for about 30 minutes until they are completely soft. The zucchini will release enough juice to make the puree soup smooth and not very thick.

Puree cooked vegetables with a blender.

You should get a velvet homogeneous mass.

Add black salt and asafoetida.

Stir and serve immediately the cauliflower and zucchini puree soup to the table.

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