Light zucchini and rosemary soup
This recipe for light zucchini soup is easy and quick to prepare. Delicate, tasty, perfect for summer with fresh seasonal zucchini.
For 3 Person(s)
- 2 tbsp olive oil
- 1 leek
- 2 tbsp fresh rosemary
- 2 garlic cloves
- 1 potato (250 g)
- 500 ml vegetable stock
- 240 ml water
- 600 g zucchini
- salt and pepper to taste
Light zucchini and rosemary soup Directions
- Heat the oil in a pot. Add the chopped leek (white and light green parts) and cook on medium heat for 5 min.
- Add the potato and cut into cubes, 2 minced garlic cloves and fresh rosemary. Mix and cook stirring often for another 2 minutes.
- Then add water, vegetable stock and sliced zucchini. Bring to a boil and cook for 15 minutes.
(diet, vegetarian, gluten free)