Can you imagine something healthier than zucchini with zucchini? Prepare for dinner zucchini cream soup with grilled zucchini chips! The zucchini cream soup is delicate by itself, serving with grilled courgette chips makes it more delicious. It is a good option if you’re following a gluten-free and vegetarian diet, one portion of this dish contains about 10g of protein, 15g of fat, and a total of 273 calories.
Diet: vegetarian, gluten-free
- 2 medium zucchinis
- 1 small zucchini for grilling
- 1 medium onion
- 2 small potatoes
- 1 vegetable stock cube
- 2 tablespoons olive oil
- 1 tablespoon butter
- ½ l yoghurt
- 1 clove garlic
- ½ teaspoon basil
- 1 teaspoon food starch
- Preheat the oven to 200°C /390°F.
- Cut the small zucchini
intothin slices, using a mandolin slicer, place them on greased baking tray. Brush a little olive oil on the slices and sparkle them with pepper. Put them in the oven and grill for 5 minutes, then turn up each slicewith a spatula, brush them and season them again. Grill them for 5-7 minutes, until the slices are crispy.
- Meanwhile chop the onion, simmer it
onoil, add the butter, the grated garlic, the basil, salt and pepper. Cut the potatoes and the zucchinis in little cubs. Stir the diced vegetables withthe onion, pour 2 l water in the pan and add the stock cube. Cook the soup ona low heat for 25 minutes.
- Mix the yogurt with the food starch. When the soup is cooked, add the yogurt, use an immersion blender to puree the soup or pour it
intoa blender. Put back the soup on the stove and cook it for 2 minutes.
- Serve the soup hot with the grilled courgette slice on top of it. Decor it with fresh basil.