Ingredients
- zucchini 250 g
- yellow onion 40 g
- garlic 1 clove, optional
- olive oil 5 g
- water 350–400 ml
- Parmesan cheese 12 g
- wholemeal bread 40 g
- salt
- pepper
Instructions
- Wash the zucchini and cut it into cubes. Finely chop the onion and, if using, finely chop the garlic.
- In a small saucepan, heat the olive oil and cook the onion for 2–3 minutes over medium heat, until softened. Add the garlic and leave for another 30 seconds.
- Put the zucchini in the pot, stir for 1–2 minutes, then add the water, salt and pepper.
- Let the soup simmer over medium heat for about 15 minutes, until the zucchini is very tender.
- Turn off the heat and blend the composition with a vertical blender until you get a smooth and creamy texture.
- Add the finely grated parmesan and mix well until melted and evenly incorporated.
- Cut the wholemeal bread into cubes and brown it in a non-stick pan or in the oven until it becomes crispy.
- Serve the cream soup warm, with wholemeal croutons on top or on the side.
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