Zucchini Spicy Soup

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: 30 mins

Cook time: 40 mins

Zucchini Spicy Soup

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!