Carrot and Zucchini Soup
(1)
35 minutes
I like quite a bit of fresh chilli in a vegetable soup but you can always reduce the quantity to your own tolerance!
Karin50
9 people made this
Ingredients
Serves: 4
- 3 potatoes, peeled and diced
- 4 carrots, peeled and diced
- 6 cups (1 1/2 litres) vegetable stock
- 1 zucchini
- 1/2 leek
- oil, as needed
- 2 teaspoons fresh red chilli, seeded and diced
- salt, pepper and nutmeg to taste
- sour cream, for serving
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Place the potatoes, carrots and stock in a saucepan and simmer 20 minutes, until the vegetables are soft.
- Meanwhile, cut the zucchini into quarters lengthwise and then cut into thin slices. Halve the leek and also cut into thin slices. Heat the oil in a saucepan and saute the zucchini, leek and chilli until soft. Season with salt and pepper.
- Puree the potato and carrot mixture and season with salt, pepper and nutmeg to taste.
- Stir in the sauteed zucchini and leeks, serve up the soup and top with a dollop of sour cream.
