Who knew that transforming leftovers could be so exciting?
Let's talk about the incredible benefits of using leftover food and how it can turn a humble zucchini into a culinary masterpiece. Don't let those unused inner zucchinis go to waste! Instead, gather them up and let them shine in this soup, where they'll add a burst of flavor and a satisfying texture.
So, chop, sauté, and blend your way to a steaming pot of zucchini soup that will have you feeling like a culinary genius. With every spoonful, savor the magic that comes from transforming simple ingredients into something truly extraordinary. Let this recipe be a reminder that culinary adventures await even in the most unexpected places, such as your leftover food stash. Say goodbye to food waste and hello to a delightful zucchini soup that will leave you craving more!
Difficulty:
Hard
Serving:
2 servings
Preparation time/ Cooking time:
5 minutes / 20 minutes
Ingredients
500 ml vegetable stock
300 g leftover inner zucchini
80 g onion, chopped.
50 ml cream
10 g dill, chopped.
10 g butter
5 g salt
Preparation
• First, fry the chopped onion with oil in a pot over medium heat.
• When the chopped onions are soft, add the leftover inner zucchini and continue to fry for 2 minutes
• Then add the cream and continue cooking for about a minute.
• Finally, add the vegetable stock and salt, and stir. The vegetable stock should be about the same temperature as the cream mixture cooked in the pot.
• Cook over medium heat for about 15 minutes and turn off the heat at the end of the cooking time.
• When the temperature drops to the desired level, you can chop the dill and consume.
• Enjoy!
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