When I was a child I really hated soups of any kind. I considered soup as a totally needless meal. I hated when a piece of potatoes, carrots or sth else was floating on the surface all the time. Tomato soup with rice, bean ones are the horrors of my childhood. But the real terrifying and disgusting one was this made of chard!
To be honest, still some of this grudges remain and in my kitchen you will never find tomato soup with rice etc. I look with a huge dose of suspicion on every soup I try. And overcooked brusselsprouts make me sick.
I still don’t cook traditional Polish dinner consisted of two dishes. I always skip soup, or only make a creamy soup. Because those creamy ones are truly my favourite!
They are easy to make and so filling! Of curse I eat other soups than cream, but these creamy ones make my senses go crazy!
The recipe for this soup I found in cooking magazine Food&Friends. I found the idea for bicoloured soup wonderful. And because I have tones of zucchini at home this recipe was a gift from heaven for me!
Ingredients:
5 servings
1 liter vegetable stock
4-5 zucchinis (1700g)
1 onion
1 leek (white part)
150ml white wine
10 basil leaves
150 ml soy milk
5 tsp flour
salt, pepper
2-3 tbsp olive oil
1. Peel the zucchinis and cut into cubes. DON’T THROW AWAY peeled skins, they will be used to make green part of the soup. Chop onion and leek. In large pot heat the olive oil and add chopped zucchinis, onion and leek. Fry for few minutes, stirring frequently.
2. Pour wine and stew under cover for about 5 minutes. Add vegetable stock, bring to a boil and cook until veggies are soft.
3. Blend all the cooked ingredients to cream and this will be the WHITE part of this soup.
4. Blanch peeled skins. To blanch, you should pour boiling water on peeled zucchini skins. Leave for 20 second and then put the skins into ice cold water. This procedure let the skins remain lively green.
5. Add basil to blanched skins and about ¼ of white soup. Blend until smooth. This will be the GREEN part.
6. To the WHITE soup add soy milk and flour, blend again. Be careful not to leave any lumps. Season both parts with salt and pepper.
7. On the plate pour the white one first and that add green soup in amount depending on personal preferences.
Nutrition info:
Whole soup:
868 calories
protein: 54 g; fat: 41 g; carbohydrates: 93g, fibre: 22 g;
iron: 18 mg; calcium: 705 mg; zinc: 14 mg
1 serving:
174 calories
protein: 11 g; fat: 8,3 g; carbohydrates: 19g, fibre: 4,5 g;
iron: 3,5 mg; calcium: 141 mg; zinc: 2,8 mg
