Creamy Veggie Soup (Print Version)
# Ingredients:
→ Fats and Oils
01 -
Olive butter - 1 tablespoon
02 -
Plain olive oil - 1 tablespoon + a bit more to drizzle
03 -
Extra-virgin olive oil - for topping
→ Veggies
04 -
Zucchini - 5 pieces
05 -
Garlic - 2 cloves
06 -
Onion - 1 piece
→ Protein and Dairy
07 -
Chickpeas - 1 can
08 -
Grated parmesan - 1 tablespoon
→ Seasonings
09 -
Black pepper - to taste
10 -
Salt - as needed
→ Liquids
11 -
Vegetable or chicken broth - 80 cl
# Instructions:
01 -
Clean the zucchini and slice them into rounds. Peel the onion and cut it into thin strips.
02 -
Place the onion, olive oil, and olive butter in the mixer bowl. Set it to cook (Sauté program) at 130°C for 5 minutes.
03 -
Toss in the zucchini slices and pour in the broth. Attach the Ultrablade chopping knife and start the soup program.
04 -
Mix in the parmesan and most of the chickpeas (save a few for sprinkles). Add some pepper and salt as you like.
05 -
Blend for 30 seconds at speed 6, then switch to speed 10 for 10 seconds.
06 -
Pour the soup into bowls. Garnish with a drizzle of extra-virgin olive oil, some freshly ground black pepper, a handful of chickpeas, and an extra sprinkle of parmesan.
# Notes:
01 -
A creamy soup that needs no actual cream
02 -
Packed with veggies and protein
03 -
Stays fresh in the fridge for up to two days