Zucchini puree is the basis of this summer soup. Start your meal with it or enjoy it as a light lunch. Fresh thyme and salted feta cheese give this soup an amazing taste and aroma. Alternatively, you can choose any seasoning that you have at hand, and instead of feta cheese, you can take goat cheese, it will also be very tasty with it.
Cooking time: 30 minutes
Servings: 4
Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 medium onion, finely chopped
- 2 medium zucchini (about 450 g), diced
- 3 teaspoons of chopped herbs such as thyme and oregano (separately)
- 350 ml light-salted chicken or vegetable broth
- 1 / 4 teaspoon salt
- 1 cup fresh corn (one large ear, see tips)
- 1 teaspoon lemon juice
- 1/4 cup finely chopped feta cheese
Preparation:
1. Heat olive oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 1 minute. Add the courgette and one spoonful of seasoning, continue cooking for 3-5 minutes. 2. Pour in broth and salt, bring everything to a boil. Then reduce heat, continue cooking until the courgette is tender, about 5 more minutes. Transfer everything to a blender and mash.
2. Be careful when handling hot liquids. Move the soup back to the pot and add the corn. Bring everything to a boil and cook for 3-5 minutes, until the corn is done. Remove the pan from heat. Add lemon juice. Serve the soup sprinkling each serving with the remaining herbs and feta cheese crumbs.
Tips and Notes:
Tip 1: You can cook this soup in advance and store it in the refrigerator for 2 days.
Tip 2: To separate the corn kernels from the cob, take raw corn and use a thin, sharp burrow to cut the kernels.
Nutritional value:
Per serving: 111 calories; 6 gr. fat; 6 mg cholesterol; 13 gr. carbohydrates; 5 gr. squirrel; 2 gr. fiber; 462 mg sodium; 497 mg of potassium.
Vitamin C (40% DV)