Carrotzucchini soup with pumpkin seed oil Recipe
Recipe Ingredients for Carrotzucchini soup with pumpkin seed oil
| Amount | Ingredient |
|---|---|
| 500 grams | Carrots |
| 1 pc | Zucchini |
| 1 pc | Potato |
| 1 pc | Onion |
| 2 pcs | Garlic cloves |
| 800 ml | Vegetable broth |
| 4 tbsp | Sour cream |
| 1 pc | Lemon |
| 1 bunch | Spring onions |
| Pumpkin seed oil | |
| Salt, freshly ground pepper | |
Carrotzucchini soup with pumpkin seed oil Recipe Directions
Peel the onion and garlic, chop.
Peel the potatoes and carrots, cut the zucchini into cubes.
Onions and garlic in butter until translucent. Add carrots and potato cubes and sauté five minutes. Add the zucchini, the last fill up, then with vegetable broth.
Gently simmer for 20 minutes, add sour cream and puree with hand blender. Season with pepper, salt and lemon juice, bring to a boil again.
Draw on pre-heated soup plates, sprinkle with plenty of pumpkin seed oil and sprinkle with green rings of spring onions.
