Zucchini Soup with Capsicum Strips
(1)
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.
fleischlosglucklick
1 person made this
Ingredients
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
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Combine the vegetables and marjoram in a saucepan with the vegetable stock. Simmer 15 minutes.
- Puree the soup with a hand blender and season with salt, pepper and a dash of vinegar.
- 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.
