Zuppa di zucchine piccante
Ingredients 4 persons
2 tablespoons olive oil
0.5 teaspoon chilli flakes
2 chopped onions
2 large cubed courgettes
1.5 tbsp mustard
1.5 teaspoon curry powder
1.5 teaspoon paprika powder
1.5 litres chicken stock
Hand blender and 3 litre pan
Gruyere cheese
Croutons
🕐 20🔪45🍳 👩🏼🍳
1. Make the 1.5 litres of chicken stock from stock cubes in a pan large enough for the one and a half litres.
2. Take a pan in which you will later put both the vegetables and the stock. Heat the olive oil with the chilli flakes in the pan on a moderate heat.
3. Add the onions and let them colour gold.
4. Add the diced courgettes. Stir-fry them for about 3 to 4 minutes as well.
5. Then add mustard, curry and paprika powder to the onions and courgettes. Let it fry for a while.
6. Now pour the chicken stock into the mixture.
7. Cook the vegetables until tender in about 10-15 minutes.
8. Puree and blend the soup with a hand blender. Then you can strain the soup and reheat it later.
9. Serve the soup hot.
Add gruyere cheese and bread croutons.
👉🏽 Voeg in plaats van de kaas en de croutons een uitgebakken reepje spek bij.
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