I never had a zucchini soup in my life, so I created my own. Quickly said and done: At the next shopping trip I bought some extra zucchini. The rest of the ingredients (peppercorns, vegetable broth, soy cream, olive oil, sweet lupine flour) are normally always in stock at home. The result was amazing! Okay, honestly I have to say that I used two vegetable stock cubes for the first version – very intense but also delicious The final version needs only half of it! Less salt is always a great choice.
You have to try this soup if you haven’t eaten a vegan zucchini soup before. We cook it more or less often because it is very fast on the table. Typically we cook the double amount of the zucchini soup, directly for two days
The sweet lupine flour delivers us high quality vegetable protein and essential amino acids – healthy!
As a side dish we use a small portion of rosemary potatoes. Enjoy the meal!
|1 tsp||black peppercorns|
|500 ml||vegetable broth|
|100 ml||soy cream|
|2 Tbsp||olive oil|
|2 Tbsp||sweet lupine flour|
- 1Boil vegetable broth directly with the peppercorns for ~5 minutes
- 2Wash the zucchini and cut it into small pieces, give it in the pot and simmer all for ~5 minutes, stirring occasionally
- 3Add the soy cream, olive oil and add the sweet lupine flour, now puree everything together and heat it for a few minutes
- 4To achieve the desired consistency you could simply dilute the soup with some water