Recipe: zucchini soup with a twist

Making soup is not my strongest point in the kitchen. I have no idea why, but the simplest of all dishes comes difficult to me. I received this recipe from a friend of mine a couple of years ago, and this is a sure thing, even for me. It’s a tasty, vegetarian soup that can be served all year through. Hope you’ll like it too!

And hey, if you’ve got some great soup recipes, please let me know. I’d love to try them!!

The shopping list for a nice batch of soup:

  • 4 big zucchinis
  • 4 large onions
  • 2 litres of vegetable broth
  • 100g Philadelphia “herbs and garlic” cream cheese
  • pepper and salt to taste
  • butter

The recipe:

  • Chop up your onions in pieces. Don’t bother making them too small, you’ll mix it all up later anyway.
  • Wash the zucchinis, slice them in half and discard the seeds. You can keep them if you want to, but then your soup won’t be as green. Cut up the zucchinis in pieces too.
  • In a large pot, melt some butter. Add the onions and let them soften. Take care not to brown them!
  • Add the chopped up zucchinis to the onions. Stir and let them soften in the pot too.
  • When both the onions and the zucchinis have softened to your liking, add the vegetable broth. You can make this soup with chicken broth as well, if you like.
  • Bring the soup to a gentle boil for about 30 minutes.
  • Add the Philadelphia cheese to your soup.
  • Take out your mixer and mix the soup until it’s nice and silky.
  • Pepper and salt to taste.

 

Bon appétit!

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