Soups · Finnish

Zucchini Soup

Name: Zucchini Soup
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Finnish
Ingredients: 4 zucchinis 1.2 kg; 1 large onion 130 g; 1 garlic cloves; 1 tbsp rapeseed oil; 0.25 tsp black pepper; 5 dl water; 1 pkt processed cheese (e.g., Koskenlaskija) 250 g; (pinch of salt); 0.5 dl sunflower seeds, toasted; fresh basil

Velvety zucchini soup is an easy and tasty weekday meal. A block of processed cheese gives this green pureed vegetable soup a rich flavor and texture.

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Cook 30 minTotal 30 minInspired by k-ruoka.fi

Method

1
Dice the washed zucchinis. Finely chop the peeled onion and garlic.
2
Sauté the onion and garlic in oil in a large pot. Add the zucchinis and sauté for about 5 minutes until they soften and reduce slightly. Season with black pepper.
3
Add the water and simmer covered for 10–15 minutes or until the zucchinis are soft.
4
Remove the soup from the heat and puree with a hand blender. Cut the processed cheese into pieces, add to the soup, and heat while stirring until the cheese has melted. Taste and add a small pinch of salt if necessary.
5
Whip the soup with the hand blender until frothy before serving. Ladle the soup into bowls and sprinkle sunflower seeds and basil on top.