Zucchini Soup with Capsicum Strips

    30 minutes

    If you don't add the capsicum strips, this zucchini soup freezes very well. Serve it piping hot with crusty bread for a winter lunch.

    1 person made this

    Serves: 4 

    • 600g zucchini, seeded and diced
    • 1 large potato, peeled and diced
    • 1 large onion, diced
    • 1 teaspoon marjoram
    • 3 cups (750ml) vegetable stock
    • salt and pepper, to taste
    • white wine vinegar, to taste
    • 1 tablespoon butter
    • 1 red capsicum, cut into thin strips

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Combine the vegetables and marjoram in a saucepan with the vegetable stock. Simmer 15 minutes.
    2. Puree the soup with a hand blender and season with salt, pepper and a dash of vinegar.
    3. Melt the butter in a small frypan and cook the capsicum strips 3-4 minutes. Serve the soup in 4 bowls and garnish with the capsicum.

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