Zucchini Spicy Soup Recipe

Zucchini Spicy Soup is a light spicy soup from the American cuisine. If you have a garden and you grow zucchini and don’t know where to put them anymore, then this soup is your salvation. I don’t like big zucchini myself, as my mother always added them to her stew, but this soup opened a new taste for me. Mashed soup based on young zucchini, onion and jalapeno pepper will make your lunch perfect. We cook on beef broth. If you are a vegan, then use vegetable broth, I am sure that it will not spoil the taste. The soup is ground in a blender or use an immersion blender.

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Recipe type: Soups

Recipe type: American

Yield: 8

Prep time:

Cook time:

Total time:


Ingredients:

Garlic — 5 cloves
White onion — 180 grams
Zucchini — 1 kg (5-6 pieces)
Yesterday’s white bread — 100 grams
Jalapeno pepper — to taste or half pepper
Cilantro leaves — 20 grams
Mint leaves — 20 grams
Olive oil for frying — 4 tablespoons
Beef or vegetable broth — 500 ml
Water — 200 ml
Lemon juice — 20 ml
Salt to taste

Directions:

1. Chop garlic, onion, jalapeno, coriander and mint finely.
2. Cut the zucchini into pieces measuring 2.5-3 inches (10 cm). Do not peel if it is soft.
3. Cut yesterday’s bread into pieces like zucchini.
4. In a large deep saucepan, heat the olive oil over medium heat.
5. Add onion and jalapeno pepper and cook for 5 minutes.
6. Add garlic, zucchini. Stir and cook for 5 minutes.
7. Add bread. Stir and add salt.
8. Add broth and water.
9. Turn down the heat to a minimum, cover and cook for 20 minutes.
10. Add cilantro and mint leaves.
11. Punch with an immersion blender until smooth.
12. Add the juice of half a lemon.
Serving: Serve cold or hot. Add sour cream to soften the sharpness.
Bon Appetit!