Easy Creamy Zucchini Soup with Pesto and Feta
When I have little time but still want to make something special, I often make this creamy zucchini soup with pesto and feta. It is very easy, but it tastes like you have been in the kitchen for hours. The soft, creamy zucchini with the spicy pesto and salty feta is really a great combination. This soup is easy to make in between, and the bowls are always empty.
Ingredients
- 1 tablespoon sunflower oil
- 1 red onion finely chopped
- 2 cloves garlic squeezed
- 2 zucchinis washed and diced
- 3 ½ cups vegetable stock
- ½ cup cream
- 2 tablespoons green pesto
- 4 tablespoons feta cheese crumbled
Ingredients you need per step are listed below the step in Italic
Instructions
Fry the onion and garlic
- Heat the sunflower oil in a large pan over medium heat.1 tablespoon sunflower oil
- Add the finely chopped onion and stir-fry for 3 minutes until the onion is translucent.1 red onion
- Add the garlic and fry for another 30 seconds.2 cloves garlic
- Add the zucchini cubes to the pan and stir well.2 zucchinis
- Let the zucchini fry for 2 minutes so that the flavors can mix well.
Make the soup
- Pour the stock into the pan, bring the soup to a boil, and then turn the heat down.3 ½ cups vegetable stock
- Let the soup simmer gently for 5 minutes so that the zucchini softens.
- Use an immersion blender to purée the soup until smooth and creamy.
- Add the green pesto and cream and stir well.½ cup cream, 2 tablespoons green pesto
- If the soup has cooled down too much, reheat it gently.
Serve the soup
- Ladle the soup into bowls and sprinkle some crumbled feta for a delicious, creamy topping.4 tablespoons feta cheese
- Serve the soup immediately, and enjoy!
NOTES
1. Zucchini: You can replace the zucchini with a pound of broccoli and extend the cooking time by 5 minutes.
2. Feta: Not a fan of feta? Soft goat cheese works well, too.
3. Cream: If the soup has cooled down because of the cream, reheat it gently. Do not let the soup boil; otherwise, the cream may curdle.
Nutrition
Calories: 249kcal | Carbohydrates: 11g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 50mg | Sodium: 1119mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1311IU | Vitamin C: 20mg | Iron: 1mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
