The most delicious summer soup – from zucchini. Here’s how to prepare it

Zucchini – 3 pieces. medium size /1 kg/

carrots – 1 large /100 g/ grated

fresh onion – 1 bunch / 5 stalks / retail

tomato puree – 1 tbsp.

rice – 100 g / ½ teaspoon /

oil – oil

salt – finely ground sea salt

red pepper – ½ tsp.


egg yolks – 2 pcs.

flour – 1 tbsp. the same

yogurt – 250 g

fennel – 1/3 connection

Method of preparation:

Zucchini is cut into small cubes without peeling.

In a large pot, heat 4 tbsp. oil and 1 tbsp. oil and add finely chopped onion and grated carrot, seasoned with salt.

I stirred and cooked it until it softened and the carrots took on a beautiful color. When that happened, I added the tomato puree, stirred and added the diced courgettes.

Salt, mix and sprinkle with red pepper after 1 minute and add the washed and drained rice.

I gave it a final stir and poured 3 liters of boiling water over it. I cooked the zucchini soup at 4 to 6 degrees on the stove with the lid slightly open.

When the rice was cooked, I added the seasoning. I prepared it by mixing the two yolks well in a bowl with a spoonful of flour and adding yogurt.

I mixed it very well until smooth. I added some of the hot rice soup to equalize the temperature, then poured it into the pot.

I waited for the soup to boil again and after 2-3 minutes I took it off the heat. I added finely chopped fennel and a little oil.

With a smile I served the most delicious slightly chilled zucchini soup.

Enjoy your meal!

As you know, I cook larger quantities. If you are cooking for two people, you can halve the products.

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