For those who love vegetables, the soups are a concentrate of flavor and lightness.
Simple to prepare, fast, full of nutrients. And above all, delicious! This is my version of the courgette soup, which I enrich with a piece of goat stracchino and grated Sorrento lemon zest. For excellent spring lunches, to be served also at room temperature.
For 4 people you need:
- 4 zucchini cut into pieces
- 1 small potato peeled and cut into pieces
- 1 liter and 1/2 of vegetable broth
- 1 small shallot
- 1 tablespoon of extra virgin olive oil
- 1 piece of goat stracchino
- the grated zest of 1 Sorrento lemon (organic).
- freshly grated black pepper
How to prepare:
In a casserole I cook the shallots in the extra virgin olive oil. I add the courgettes and the potatoes cut into pieces, let them take on flavor for a few minutes, add enough vegetable broth to cover the courgettes.
Close the saucepan with the lid and lower the flame. I let it cook for about 15 minutes, or until the courgettes and potato pieces are well cooked.
When cooked, blend with an immersion blender, adjusting the consistency of the soup with less or more broth. I generally prefer to separate the broth from the courgettes and add gradually, until I get the consistency I like best.
Just before serving, I arrange a piece of goat stracchino cheese, black pepper and the grated lemon zest.
It can be served hot or at room temperature.
