Zucchini Soup
60 minutes
25 minutes
5 people
1 Onion
3 Garlic Cloves
2 Zucchinis
1 Carrot
1 Potato
2 Cups of Yogurt
2 Tablespoons of Dried Mint (or Fresh Mint)
1 Egg Yolk
Salt and Pepper to taste
Fresh Ingredients: Use fresh zucchinis and carrots for the best flavor.
Creamy Texture: Blend the soup well for a smooth, creamy consistency.
Yogurt Addition: Stir yogurt mixture gently into the soup to avoid curdling.
Seasoning: Adjust salt and pepper according to your taste preference. people
- Start by finely chopping the onion. In a pan with some olive oil, sauté the onion along with 3 cloves of garlic until they slightly change color.
- Next, chop the carrot, potato, and zucchinis, and add them to the onions. Sauté everything together until they start to change color.
- Then, add a cup of boiling water to the vegetables and let them cook thoroughly.
- Once the vegetables are cooked, blend them using any method you prefer.
- In a separate bowl, mix two cups of yogurt with one egg yolk, two tablespoons of mint, and add salt and pepper to your liking.
- Finally, add the yogurt and mint mixture to the soup.
Subscribe to our newsletter to get updates about new recipes and more
No comment yet, add your voice below!